0 Lotus potus

The lotus root is the underwater rhizome of the lotus plant that is indigenous to Asia. It is a jack of all tradestextures: crunchy when fried and starchy and chewy when stewed. The Chinese usually use it in soups (with peanuts and pork ribs), the Koreans and Japanese typically make a sweet/salty stew out of it. Most striking and noticeable is its pretty holey patterns out of its holes (functionally the holes carry air from the leaves to the air-deprived roots that grow in mud). Today I decided to go Japanese-style with the lotus root.

Lotus Chicken Sandwiches (adapted from Sumo Kitchen)

Yield: 6 'sandwiches'

Ingredients

1 medium lotus root, peeled and cut into 1/2" slices

1/2 lb ground chicken

1/2 thumb ginger, minced

1/2 tsp salt

1/2 tsp Chinese rice wine (or 1 tbsp sake if available)

1/2 tsp soy sauce

1/2 tsp sesame oil

corn starch

Sauce

1 tbsp Chinese rice wine

1.5 tbsp soy sauce

1 tsp sugar

Directions
1. Slice lotus root into 1/2" slices. Soak in water with a little vinegar to prevent browning.
2. Mince ginger. In a bowl, mix chicken, minced ginger, soy sauce, rice wine/sake, sesame oil and salt until sticky.
3. Dry lotus roots and dust a thin layer on corn starch over each root slice.
4. Sandwich a generous mound of meat mixture between two lotus root slice with floured sides facing inwards.
5. Heat oil in a frying pan and fry on medium/high heat.
6. Just before done, simmer 'sandwiches' in the sauce, flipping over occasionally to coat well.

I was afraid that it would be too salty and sweet from the copius amount of soy sauce and sugar. It was very flavorful indeed, but in a good way. Superbly yummy! I had a little leftover minced chicken mix and I simply fried it and spooned it over the lotus sandwiches.