Fried Lotus Balls

 

1/2 cup grated lotus root

Ginger (5% – 10%)

1/4 cup wholewheat flour

1 to 2 T water

1 to 2 t kuzu

Pinch of salt

Leek, minced, to taste

 

1. Grate the lotus and ginger.
2. Add whole wheat flour, kuzu, water, salt, and leeks.
3. Mix into a dough.
4. Form small balls and flatten them.
5. Deep fry or pan fry in sesame oil.
6. Serve covered with your favorite sauce.

 

Carrot and Black Sesame Seed Salad

 

1 carrot, thin matchsticks

1/3 cup black sesame seeds, roasted

1 to 2 tsp umeboshi vinegar

1 tsp water

 

1. Cut the carrots into thin matchsticks and put them into a pan. 
2. Add 1 tsp of water and the umeboshi vinegar.
3. Cover the pan and cook the carrots on low heat until they smell very sweet.   It is important to keep the lid on the carrots until you can smell sweet carrots and see the steam piping out.
4. Roast the sesame seeds.
5. Mix the carrots and black sesame seeds together and serve.

 

Arame and Mizuna Salad

 

20 g dry arame       

1 bunch of mizuna, steamed

(try broccoli, watercress, collards or kale too, but reduce the amount)

1 cup apple juice

Sunflower seeds, toasted as a garnish

Yuzu or lemon peel as a garnish            

Ume vinegar, to taste

Shoyu, to taste

 

1. Rinse the arame and put it in a fry pan with apple juice.  Bring to a boil, cover, and turn heat to low.  Simmer for approximately 15 minutes.
2. When the arame is soft, and the color changes to brown, turn it over to the other side.
3. Steam the mizuna.  It should be crunchy.
4. Mix everything together.
5. Toast sunflower seeds and sprinkle on the top of the salad.
6. Add yuzu peel if it is in season, or add lemon peel instead.