Lotus Root Cake — Taka Sushi
Recipe courtesy Taka Yamaguchi
In this corner, Japanese chefs from restaurants in the Tri-State area share their secret recipes of home-style Japanese dishes with you.
This month, Taka Yamaguchi, owner/executive chef of Taka Sushi in Long Island, teaches seasonal appetizer, “Lotus Root Cake.” The simple seasoning maximizes the flavor of lotus root, and the quick preparation allows you to enjoy its unique texture: crisp, sticky and chewy. Mr. Yamaguchi is a long-time sake enthusiast, and he loves creating original dishes, pairing them with different types of sake. Needless to say, the dish goes well with sake, but it is also perfect as a side dish with dinner.
Taka Sushi
821 Carman Ave.
Westbury, NY 11590
TEL: 516-876-0033
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Ingredients (Serving : 6 patties)
1 small piece (about 6 inches) of lotus root
Salt to season
1 tablespoon of all purpose flour
1 tablespoon of oil
1 tablespoon of sake
1 tablespoon of soy sauce
(Relish)
2 -3 sheets of yakinori (grilled laver)
Wasabi, soy sauce to season
Grated daikon radish
Fried lotus root chips
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Step
1. Peel lotus root and soak in water.
2. Slice it and place it in the work bowl of food processor. Pulse until it is coarsely chopped.
3. Add salt and flour. Mix completely.
4. Form into patties. You can also cut out it into shapes.
5. Cook it in a pan with oil over medium heat.
6. Flip it when the lotus root patties’ slightly browned, and cook the other side.
7. Add sake and soy sauce to season, and reduce heat to simmer.
8. Cut grilled laver into pieces.
9. Mix grilled laver, wasabi, and soy sauce.
10. Serve the laver with the grated daikon and lotus chips on the side of the lotus root patties.
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