I wanted to use up the kombu seaweed left over from making.I used kombu left over from making kombu dashi stock, but it would be tastier if you use fresh kombu. Use your choice of fillings. Recipe by TheCheshireCat

This is a medieval recipe

A rich source of dietary fiber, vitamin C, calcium and B- complex viatmins✔️spicy-cum-tangy taste✔️tempting looks✔️

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

Kinda like potato but it has a very good distinct taste

I love lotus roots!I cooked it with vegetables I had at home, and made a delicious dry curry.I made this dish with the ingredients I had at home. You can use any vegetables.But please use lotus root. Recipe by rubi0314

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

Roasted vegetables to me is like a method of reduction to intensify the flavour of what you are cooking. Carrot flavours are more noticeable along with the potatoes and onions.

The innermost part of the banana stem ,otherwise known as Pindi is a high- fibre veggie abundant in plenty in our farms,but rarely utilised by us .We often forget about its health benefits.In my child hood I have seen my mum making curries with it,which we really enjoyed So I tried a kuruma with dhal and banana stem. Vow...It came out really tasty and found that it can be served with chappathi porotta ,Battura etc...Really a healthy veggie which takes away the toxins from the human body.......

This is a dish I came up with using the ingredients I had on hand. It's a standard dish in our home. Adding water allows the flavors to absorb and makes it tasty.In Step 1, for those who are concerned about the acrid taste of the burdock root, soak them in water with a small amount of vinegar. In Step 4, when adding the ● ingredients, use chopsticks to sauté. Adjust the amount of soy sauce and sugar to taste. In Step 5, for those who prefer a crisp burdock root texture, reduce the amount of liquid, as well as the cooking time. Eighty grams of carrots is about 1/2 of a medium-sized carrot. Recipe by Yuuyuu0221