Japanese curry with lotus root
Course: Japanese, Main CourseDiving into the heart of Japanese cuisine, let’s talk about a dish that brings the exotic crunch of lotus root into our kitchens – a twist on the classic Japanese curry. Lotus root, with its unique texture reminiscent of a cooked potato or carrot, not only adds a delightful crunch but also packs this dish with health benefits. Rich in dietary fiber and vitamins C and B, it’s a heart-healthy choice that supports the immune system.
This dish is a canvas of flavors and textures, featuring staples like potatoes and carrots, alongside the standout lotus root, all simmered with tender chicken pieces in a rich curry sauce. The sauce, a mix of mashed apple, puréed daikon root, soy sauce, curry seasoning, and a hint of sugar, envelops each ingredient, marrying them in a savory harmony.
Historically, Japanese curry traces its roots back to the Meiji era (1868-1912), evolving from British influences into a beloved staple of Japanese home cooking. The addition of lotus root, however, is a nod to the traditional use of local ingredients, showcasing Japan’s affinity for integrating seasonal produce into every meal.
Nutrition-wise, this dish is a balanced meal with a moderate calorie count, thanks to the lean protein from chicken and the high fiber content from the vegetables. It’s a guilt-free comfort food that fills you up without weighing you down.
Preparing this dish is straightforward: start by sautéing onions, then add chicken, followed by water, veggies, and finally, the curry mix. The magic happens as it simmers, transforming into a thick, aromatic stew that’s perfect over a bowl of round rice.
In a city’s heartbeat, where Asian food markets are treasure troves of ingredients, finding lotus root is a mini adventure on its own. This dish not only brings the taste of Japan to your table but also weaves a story of history, health, and culinary exploration. So, next time you’re in the mood for something comforting yet slightly exotic, remember that Japanese curry with lotus root is like a warm hug from a culture that celebrates the beauty of simplicity and the richness of flavors.
This dish is a canvas of flavors and textures, featuring staples like potatoes and carrots, alongside the standout lotus root, all simmered with tender chicken pieces in a rich curry sauce. The sauce, a mix of mashed apple, puréed daikon root, soy sauce, curry seasoning, and a hint of sugar, envelops each ingredient, marrying them in a savory harmony.
Historically, Japanese curry traces its roots back to the Meiji era (1868-1912), evolving from British influences into a beloved staple of Japanese home cooking. The addition of lotus root, however, is a nod to the traditional use of local ingredients, showcasing Japan’s affinity for integrating seasonal produce into every meal.
Nutrition-wise, this dish is a balanced meal with a moderate calorie count, thanks to the lean protein from chicken and the high fiber content from the vegetables. It’s a guilt-free comfort food that fills you up without weighing you down.
Preparing this dish is straightforward: start by sautéing onions, then add chicken, followed by water, veggies, and finally, the curry mix. The magic happens as it simmers, transforming into a thick, aromatic stew that’s perfect over a bowl of round rice.
In a city’s heartbeat, where Asian food markets are treasure troves of ingredients, finding lotus root is a mini adventure on its own. This dish not only brings the taste of Japan to your table but also weaves a story of history, health, and culinary exploration. So, next time you’re in the mood for something comforting yet slightly exotic, remember that Japanese curry with lotus root is like a warm hug from a culture that celebrates the beauty of simplicity and the richness of flavors.
Ingredients
2 large potatoes, diced
1 large carrot, diced
1 lotus root, cut into rings
1 large onion finely chopped
1 chicken breast, diced
3 tbsp sunflower oil
Curry sauce
- Ingredients in case you don’t have curry sauce
1 apple (mashed)
1 daikon root (puréed)
1 tbsp soy sauce
1 tbsp curry seasoning
1 tbsp sugar
Directions
- Fry the onion in sunflower oil for 2 minutes
- Then add diced chicken and saute for another 2-3 minutes.
- Add 400 ml (13.5 fl oz) of water, potatoes, carrots and lotus root to the pan, salt to taste. Cook the mixture covered and over medium heat for 20 minutes. Make sure, all vegetables are soft.
- At the very end, add curry sauce or ingredients that replace it. And cook for another 2 minutes without a lid, stirring constantly.
- Serve Japanese curry with round rice. Bon appetit.
