Boiled Arrow root

This arrow root recipe was learnt from my girlfriend's mother! the gizzard one I made up but it is awesome and easy to make. bon apetit!

Meal rich in B vitamins and minerals essential for your body.

I figured I would make a curry flavored niku jaga with pork, taro potatoes, and shimeji mushrooms etc., but I changed my mind, and made Japanese-style curry . This is superb if you eat it while breaking apart large taro potatoes. I am really happy with how thus turned out.Using konbu seaweed broth works really well for the soup stock. The burdock root also produced a nice aroma for the broth . Burdock root+taro potatoes+shimeji mushrooms+pork etc. is a good combination, and are indispensable ingredients. For 9 servings. Recipe by Okaraseijin

I was thinking of a dish to make with burdock root and I came up with soup.You can eat lots of burdock root if you use it in soup.The soup has a gentle taste so you can enjoy the deliciousness of the burdock root.If the taste is too weak for you, add an extra 1/2 - 1 teaspoon of consomme.The burdock root skin is the most fragrant part, so don't peel off. If you do, you will miss out on the nice aroma. Recipe by Kaiko

Lotus root mochi is so chewy and tasty; but lotus root is a pretty expensive vegetable! So, I used okara to stretch out the dough and boost the volume.If the batter is sticky after microwaving, dampen your hands with water to make it easier to form the patties (as when making onigiri). Recipe by Nn10

I wanted to cook something for my kids using the bumper crop of taro root harvested in my garden.＊Moisten your hands at Step 3 so that your hands won't become sticky.＊Taro root is sticky enough, so coat with panko without dredging with flour or egg. Recipe by inuyasha

I wanted to eat a Japanese-style salad with lotus root, which I love.For the lotus root, boil it but make sure that it still retains its crunchy texture.The mizuna is optional. Recipe by *sarasa*

My niece told me they had a simmered lotus root dish for dinner, which made me want to make some myself. It turned out more delicious than I had expected and I have been repeatedly making this dish.☆When you are cooking the lotus root right away, it's not necessary to soak it in the vinegar water.☆In the process ④ and after, the lotus root gets crispy if you cook it on high heat for a short time. If you cook it on low/medium heat for a longer time, the lotus root gets softer, but not soggy. Depending on your preference, adjust the heat. Recipe by Okanyan

This is very pretty so I make it every year. Use as a side dish for a contrasting texture and flavor.This surprises people since the flavors of each kind of lotus root are so different. At the same time it helps the digestion. Give it a try. Recipe by moriam

I like vinegar, but I'm not a fan of food that so vinegary that your lips pucker when you put it in your mouth. So I came up with my own recipe for mildly vinegary pickled lotus root. I managed to make very nice pickles without having to dirty two pots, so I'm going to stick to making it this way.Be sure to leave the lotus roots sit overnight before consuming. Recipe by Run

I suddenly got the idea to make white and black vegetable-based cakes! Black would be burdock root, and white...I decided to try lotus root, keeping to the root vegetable family!Since lotus root becomes sticky and doughy when heated, I thought maybe I can use it instead of eggs. So I tried making an eggless cake with it - and it worked just as I thought it would!!I used honey to sweeten it -- to contrast with the brown sugar syrup I used for the burdock root cake. This taste worked well in the lotus root cake.I tried chopping up lotus root and mixing it in the batter, or slicing it and putting it on top, but it got soft and wasn't that good. The best method was to grate it and add it to the batter! I used honey to contrast it with the brown sugar syrup used in the burdock root cake, but regular sugar would be find too of course! If using sugar, mix in with the flour in Step 1!!I actually made the cake shown in the photos using double the amount of ingredients. I made a slightly larger paper case than the one Ripiimama used. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by keke

After tasting burdock root potage at a wedding celebration held at a one-star restaurant, I'd been wanting to eat a macrobiotic version, so I came up with my own recipe.Since this potage is full of fiber, it's almost like a soup that you eat. For those who don't like the grainy texture, strain it before serving. Recipe by U-ra

My mother often made this.If you've sliced your lotus root a bit thickly, then it's okay to boil them for slightly longer.If you've sliced them thinly, be sure to put them in the drainer quickly.The key is to get them from the drainer to the vinegar mixture as soon as possible. Recipe by Yoshimorisanchi

I was planning to make lotus root cakes but changed my mind and made soup instead. I didn't realise how thick this soup would be by just using the grated lotus root. You don't need katakuriko to thicken the soup. Lotus root contains a lot of fibre, and it's a very satisfying soup that'll warm you up. Might be diet friendly too?You can use pork or chicken instead of prawns. Recipe by Yukirinrin

I was wondering what it would be like if I added the crunchy texture of lotus root to hamburger steaks, and thus this recipe was born.To enjoy the texture of the lotus root, half of the root is grated and the other hand is chopped. If you don't like the crispy crunchy texture, just grate it. For 3 servings. Recipe by rinocojp

This is a macrobiotic recipe.The nodes of the lotus root have a stronger medicinal effect.For coughs with lots of phlem, use dried lotus powder. Recipe by Ruruko

I really like root beer. So, I was inspired to make the glaze, and I felt the candied ginger would be a great accompaniment, and it is!

This taro root simmer is a regional dish of Yamagata. To be honest I've never eaten it...I heard that the flavor and the stock differs depending on the household and the region, so I made this taro root simmer to my liking.A light flavor that lets you enjoy drinking the soup as well. Adjust the flavor to your liking. Add the burdock root as is without soaking in water. For serving 4. Recipe by Happytonakai

This is the flavor that I like (slightly on the sour side).To preserve the crunchy texture of the lotus root, not over cook For an easy-to-make proportion. Recipe by Setsubunhijiki

I wanted to eat a different kind of lotus root dish, so I created this.This is a variation on the "Gingered Turnips"that everybody likes.Make this dish with lots of love. Recipe by Omamesan

Thick, delicious and comforting congee perfect for a quick easy #vegan meal. The grated lotus root helps to quickly thicken the congee without having to spend hours stirring it. Super easy and fast recipe. Just mix and cooked everything in the rice cooker. Ingredients are listed in approximate amounts, easily adjustable depending on what you have on hand!

This is a recipe that I came up with while trying to think of a non-stew recipe that could use gochujang. The mild yet deeply-flavoured gochujang mayonnaise is addictive! Try it with other vegetables of your choice or steamed chicken, I'm sure it'll taste great ♪Soak the lotus root in water after slicing it to prevent it from changing colour. It's best to slice the lotus root as thinly as possible. Drain the lotus root as soon as it turns semi-translucent. If you boil it too much it'll lose its crispiness so be careful. Recipe by Daizou

I just came up with this off the top of my head. I also recommend you enjoy it with French dressing.In Step 3, fry the lotus root until browned.If you are not using sushi vinegar, make your own by combining 1 tablespoon of vinegar with sugar and salt.If you just use vinegar, it won't have a mellow taste, so make sure you add a little sugar as well. Adjust the amount of dressing ingredients to your tastes. Recipe by Yuuyuu0221

My grandmother and mother make this chirashi sushi every year.This year, I made this dish for the first time for my daughter.The basic method to make the filling is to cook them until all the liquid is evaporated.The filling ④ lotus root is quite sour. Mix in as you taste and adjust the amount .If you make the fillings in advance, do not store in the fridge, but keep in a cool place for better results. Recipe by a-smile

I've become obsessed with making burdock root dishes recently , and I was given lots of ginkgo nuts. I wondered if I could make a tasty dish using both ingredients, so I tried adding the nuts to my usual burdock root marinade. It turned out surprisingly delicious, so I uploaded the recipe!It's really easy to make if you microwave the ginkgo nuts. Don't use an envelope with a transparent window, because it will melt!It's also nice with just the burdock root without the ginkgo nuts! Well, I used to make it with just the burdock root. Recipe by apolo mama

Since I love pickled lotus root, I make it often, even when it's not for a new year's feast. This recipe incorporates my preferred degree of sourness and sweetness.Parboil for 3 minutes to retain the crunchy texture.Turn on the heat, reduce to low after it comes to a boil, then simmer for 3 minutes.As long as you use a drop lid, the lotus root doesn't have to be completely immersed in the liquid. (They can stick out about 3 mm.) Recipe by hawaiipine

A salad seasoned with my favorite homemade dressing.The hint is to avoid blanching the vegetables for too long. Even it it may seem a bit firm, it'll soften in residual heat. Don't soak the lotus root and the burdock in cold water after they're cooked. Recipe by Chiton

I love crispy lotus roots whether in soup, stew or stir fried! Don't ask me why. Hahaha. Enjoyed this easy-cook lotus root dish with fragrant jasmine rice

I just came up with this recipe when I wanted to eat a light lotus root dish. There is also a soy sauce-based lotus root kinpira recipe.Slice into 2-3 mm thickness.Adjust the salt and sugar to your liking. There should still be a crunchy texture after frying. Recipe by Yuuyuu0221

To write down a refrigerator stock item I always makeI used shredded beef with quite a lot of fat for the version in the photo, but if you make it with lean beef the flavor will be lighter.Shred the burdock root rather finely so that the flavors penetrate it easier.If you don't include burdock root, increase the beef to 300 g to use the same amount of seasoning ingredients. Just grease the pan with a little oil at Step 2. For 3 servings. Recipe by cafe-cafe