Recipe Highlights
Lotus root is at its most delicious from autumn to winter. This time, we're presenting it as a subtly sweet dessert. Slowly simmered lotus root becomes delightfully tender with a fluffy texture. The aroma of azuki beans infuses the lotus root, creating a comforting and nostalgic flavor. We've paired this dish with roasted green tea (hojicha). The tea's toasty and smoky notes complement the gentle sweetness of this dessert, making it a perfect treat that embodies the essence of autumn and winter.
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Ingredients (Serves 3–4) | Cooking Time: 30–40 minutes (excluding soaking time from the previous day) Main Ingredients:
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Instructions
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Peel the lotus root, stand it upright on a piece of gauze, and fill each hole with Aazuki beans until about 80% full. Tie the gauze around the lotus root.
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Place the prepared lotus root in a bowl, add enough water (not included in the listed ingredients) to cover, and refrigerate overnight.
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Transfer the lotus root to the kakugama, add water and sugar, and bring to a boil. Once boiling, cover with a lid, reduce to low heat, and simmer for 30–40 minutes.
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Slice the lotus root, arrange the pieces on a plate with the cut sides facing up, and finish by sprinkling a pinch of salt.
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★Advantages of Using the kakugama |
Reason for Pairing this Dish with Hojicha (Roasted Green Tea)
The reason for this pairing is that the fragrant, smoky aroma of hojicha complements the gentle sweetness of the dessert, creating a dish that captures the essence of autumn and winter.
