Welcome to my blog.
After a few random posts I've decided to dedicate this blog to my life long project of Japanese food
and culture (and my life in general).
Since my first taste of sushi back in 1997 I've been interested in, and frequently been making
My interest in the country and culture started long before and continues to evolve.
I was lucky to finally visit Japan in October 2008 and hope to be back soon.
In July 2012 I visited Japantown in San Fransisco, the next best thing!
Both small and big adventures will from now on, as time permits, be shared with you.
I will post other recipes and pictures too, mainly cooking projects, plants and art projects
(including my new love - making kumihimo braided objects).
I hope you'll find it interesting, and feel free to leave a comment or ask questions!
I write mainly in English, but there will be some Norwegian too, especially posts about things
that mainly have Norwegian interest. Tutorials are bi-lingual.
Tuesday, 16 June 2009
Renkon no ebi hasami-age, lotus root with shiso
So, I've taken a liking to renkon, lotus root. I bought fresh one this spring and used it all for chips, but I picked up a pack of frozen renkon as well. It's been sitting in my freezer waiting for inspiration... Then I got 2 renkon recipes from my Japanese friend Ryoko (thanks!), and yesterday I tried out one of them in a moderated form.
The recipe calls for a shrimp mixture to be put inside the renkon "sandwiches", but I decided to do it as a vegetarian side dish as I had no shrimps.
Update: I made it again with shrimps! Also good, and I took new pictures for this post.
Here's the recipe (including shrimps):
Deep-Fried Lotus Root and Shrimp Sandwiches
4 lotus roots (or frozen pieces to double to the number of shiso leaves)
6 - 8 shiso leaves
1/2 sheet nori, cut into strips
7 oz/200g shrimps
4 inch naga-negi onion (or spring onion)
1/2 knob ginger
1 tbsp katakuriko starch (or potato/corn starch)
1/4 tsp salt
1 tsp sake
hakurikiko flour (normal flour)
oil for deep frying
Eat with ponzu, soy sauce with ginger, sansho salt or lime juice.
How to make it:
De-vein the shrimps, and rinse them in cold water. Chop the onion and ginger finely. Place it in a food processor with the katakuriko starch, salt and sake. Run it until it becomes a fine mixture.
Cut the lotus root into 1/8 inch pieces, if too big, into half moons again. Soak them in water with vinegar for 4-5 minutes.
Dust the lotus root with flour and put a shiso leaf on one piece. Add shrimp mixture, if using, put another lotus root on top. Seal with a nori band. Sprinkle with more flour.
Deep fry in hot oil until crisp, but not brown. Turn once.
Garnish with lemon. Serve with dressing of choice.