Lotus root adds texture to dishes, whether it is simmered or steamed. This lotus root mixture is a versatile ingredient you can mix it with rice, add it to omelette or combine it with steamed potato to make croquettes. If you have any leftover lotus root and minced chicken mixture after making this onigiri, you can keep it in the refrigerator for up to 4 days. I often save leftover lotus root dishes to include in lunchboxes.
- Yield: 4
- 7 oz (200 g) Lotus root, peeled and cut into 0.5-cm (½-in) cubes
- 16 fl oz 2 cups (500 ml) water
- 1 tsp Rice vinegar
- 1 tsp sugar
- 3 tbsp Japanese soy sauce (shoyu)
- 2 tbsp Mirin
- 2 tsp Grated ginger
- 7 oz (200 g) Minced chicken
- 17 oz (480 g) Cooked Japanese short grain rice
- Soak lotus root in water and vinegar to prevent discolouration. Set aside for 5–10 minutes. Rinse in cold running water and drain well. Set aside.
- Combine sugar, soy sauce, mirin and ginger in a small bowl. Mix well.
- Heat a frying pan and cook minced meat until the colour changes. Add lotus root and cook until transparent. Add the soy sauce mixture and mix well. Cook until moisture has evaporated. Remove from heat and set aside to cool.
- Put rice into a bowl and add 8–10 Tbsp lotus root and chicken mixture. Mix well.
- Place cling wrap in a rice bowl and scoop one-quarter of rice mixture into the bowl. Pull out rice together with cling wrap and mould rice into your preferred shape. Repeat with the remaining ingredients.