Note: The wasabi here is yellow wasabi, not green. Wasabi lotus root is a famous local cuisine of Kumamoto Prefecture. It has the pungent and irritating taste of wasabi and is very suitable as a side dish for alcohol. About 400 years ago in the Edo period, the first lord of Kumamoto, Toshitoshi Hosokawa. When he was young, he was weak and sickly. After coming of age, he was also physically weak, and the people around him were very worried.
The monk Gensai of Luohan Temple knew the method of traditional Chinese medicine health care and conditioning. He introduced to the retainers that lotus root has the effects of astringing and stopping bleeding, strengthening the spleen and promoting appetite. He prepared a lot of lotus roots and persuaded Toshitoshi to eat more of them. But his picky eating was very serious. Looking at the lotus root, he said, ‘It grows in the mud and is not clean. I won’t eat it!’ The retainers were even more anxious and thought of a way. Mix wheat miso and wasabi powder and stuff it into the holes of lotus root. Mix flour, broad bean powder and egg yolk to make batter. Coat it with batter and fry it in oil. Miso is rich in protein, amino acids and dietary fiber. Regular consumption is beneficial to health. Egg yolk nourishes the kidneys. The fragrance of wasabi can stimulate appetite, and the fried lotus root has a crisp texture and good taste. Toshitoshi liked this dish very much, and later his physical condition gradually improved. However, wasabi lotus root, a nourishing and strengthening dish that cannot be spread outside, was not made public until the end of the Edo period. This recipe is a modern improved version and is suitable for making at home. Store it in a lunch box and consume it within 2-3 days. Participate in the activity: #Reward solicitation & free application | Duoli pressed corn oil, nutritious, delicious and freshly debuted#. Ingredients for wasabi lotus root: 1 catty of lotus root, 1 bottle of Duoli corn oil, miso, yellow wasabi powder, sugar, mirin, raw breadcrumbs, low-gluten flour, turmeric powder, salt, vinegar, water. Steps for making wasabi lotus root: 1. Corn oil has a light fragrance and will not be greasy after frying. Boil a large amount of water. Peel and cook the lotus root (4-5 minutes). Take it out and place it in a ventilated place to cool and dry for later use.2. Supermarkets generally only sell dried and dehydrated breadcrumbs. If you can’t buy raw breadcrumbs, make them yourself. Just rub overnight bread into powder. If you have any left over, you can put it in a fresh-keeping bag, vacuum and freeze it for storage. It can be used within 1 month.
3. Prepare the stuffing sauce. If you like spicy food, add more yellow wasabi powder. Different brands of wasabi powder have different spiciness. Adjust according to the situation. This time I used white miso (low salt content and relatively sweet). 4. Fill it up. 5. Place it vertically. After 2 hours, the excess moisture and wasabi miso will come out. Scrape it off and dry it for later use (if necessary, fill it up again). 6. Ingredients for batter. 7. Mix well. 8. Heat the oil to 170 degrees. 9. Fry. 10. Cut into 1.5 cm slices.