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Lotus Root Veggie Plate

emmalunch
Written by Life in Kansai

What better way to fill your plate in summer, than with an abundance of simple, colorful vegetables?
These vibrant lunch or dinner plates are incredibly easy to put together, and will have you powered-up all day.

Steamed Vegetablesemmalunch

Corn
Carrots
Snap Peas
Red/Yellow Sweet Peppers
Green Beans
Raw Vegetables

Lettuce
Alfalfa Sprouts
Purple Cabbage
Cherry Tomatos
Lemon Juice/Your favorite dressing
Additional Ingredients

Rice, topped with pickled sour plum (umeboshi) and sesame.
Cooked soy beans (available pre-cooked from most supermarkets, or, soak from dry for 8 hours, then boil for approx. 30 minutes)

 

Cooking the Lotus Root(Renkon)

1Wash, peel, and slice the lotus root and soak in vinegar water for 10 minutes.
2Drain and transfer to sauce pan. Cover with fresh water and bring to a boil for 5-10 minutes until tender but still slightly crunchy.
3Drain the water again, leaving about 1/4 cm for moisture retention.
4Sprinkle on 2-4 tablespoons of tamari (or soy sauce), adjusting for taste preference, plus 1/2-2 teaspoons maple syrup/sugar of your choice.
5Simmer gently for 3 minutes, or until the sauce begins to caramelize slightly. Sprinkle with sesame seeds.

 

Emma’s Notes: Renkon (lotus root) is a spring vegetable in Japan, so if you cannot find it throughout the year, this recipe can be made with gobo (burdock root) instead.


 

emmaMy name is Emma Cebuliak, and I’m a Canadian blogger living in Osaka. For more healthy, plant-based recipe ideas, you can find me on Instagram @emmacebuliak 

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Life in Kansai

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