Hearty and flavorful, root vegetable rice bowl combines crispy fried lotus root and burdock root with a savory-sweet soy glaze. Served over warm rice and garnished with fresh chicory and cherry tomatoes, this dish offers a delightful balance of crunch, umami, and natural sweetness, finished with a touch of sesame oil and seeds.
Try this recipe from W Table.
Ingredients:
- 1/2 lotus root (120 grams)
- 2/3 burdock root (100 grams)
- 1 tablespoon glutinous rice flour
- 1/2 cup cooking oil
- 1 leaf of chicory
- 2 cherry tomatoes
- sesame oil
- sesame seeds
- 1 bowl of cooked rice
Seasoning ingredients:
- 3 tablespoons water
- 1 tablespoon soy sauce
- 1 tablespoon cooking wine
- 1 tablespoon sugar
- 1 teaspoon minced garlic
- A little ground ginger
Instructions:
Clean the burdock root and slice it into 0.5 cm pieces, then soak in vinegar water for 10 minutes. Clean the lotus root, peel it, slice it into 0.5 cm pieces and also soak in vinegar water. This helps prevent browning and reduces bitterness.
Pat the burdock and lotus root slices dry.
Coat them evenly with glutinous rice flour.
Heat oil to 170 degrees Celsius and fry the slices. Drain them on a rack to cool.
In a pot, add the seasoning ingredients and simmer, then add the fried burdock and lotus root slices, mixing well.
Serve the mixture over a bowl of rice, garnished with chicory and cherry tomatoes.
[Source: W table]
