For those who live in the US, lotus roots are readily available at most oriental supermarkets, chinese, korean, etc. They're used alot in stir frys and soups, they have a crunchy and earthy flavor to them.
This dish is Karashi-Renkon (辛子蓮根), a local dish in Kumamoto prefecture, in Japan. The miso, powdered Japanese mustard, honey/sugar mixture is stuffed into the boiled lotus root, then put through the flour, turmeric and water (the version I looked up doesn't have eggs) mixture, then deep fry them. This dish is said to be invented by a cook of the castle for his weak-health lord.
Anyone else just enjoyed the sounds of her cooking? All the mixing, beating, whisking, deep frying, the crunch, the hollow scrapes as she peeled the root? If I'm the only one who enjoyed that then so be it. I wonder what the second dish is. I'd like to try both...
Well, I'm less "afraid" of lotus roots (because of the weird shape when they're sliced) but to see that there's multiple "bulbs" in one root, I find it more fascinating, showing that they're really just long straws to filter out the non-nutrients from the nutrients... and it's really cool! Also people who harvest them deserve a lot of credit, having to wade in (probably) cold muddy water for long periods of time...
wow, that looks appetizing. In China, we have a similar version with stuffed ground pork. Then, it is breaded and fried. Kind of like a burger with lotus root to replace the bread. A sweet version would be with sticky rice, honey and some flowers.
@@nolanking923 we will be eagerly awaiting your video replicating these dishes, since you clearly know exactly what ingredients and techniques were used.
Ive only eaten this once, never made it, but my friend told me then the stuffing is miso, honey, and sugar. The outer breading is pretty standard egg and flour. The second one lost me. Obviously the root is grated and poached. But Im unsure of the sauce. Possibly miso and cream?
Indonesia how exotic! I once saw a concert in New York City of Indonesian music played on traditional bamboo instruments, lovely. Of course my favorite is rock and roll. I taught international cuisine at Le Cordon Blue but never Indonesian. I would love to learn. Do you have a national dish? Hope I am not transgressing some sort of religious or political protocol. I simply love to learn about our world.
Interesting video. It would be much better if we knew what was happening, what the ingredients were, etc. As it is, we have no idea, really. If the premise of the video was to instruct or inform, it fell miserably short.
100% agreed. Also let us know about coocking, boiling, frying time and supporting material as polythene is very harmful in boiling process. It is lotus root or lotus trunk (part above root)? As in india we have stick type lotus pipe with same hollowness.
yes we got no clue! it's not our culture we have never seen or eaten these things we dont know the ingredients have no idea what that Is or what Is going on so it would be really cool if on the screen we could have subtitles on what is going on (maybe only the important/relevant stuff) and the ingredients used . what you think? souds nice imo everything smoother feels good man
We can make an educated guess on what the crumbly stuff was you know but who knows it is kind of crazy that they're not telling you at all what they're making and what they're using to make it
Wow! I had no idea that lotus roots came out in a big long thing like that. I thought they were all individual little oval shaped things, like potatoes.
He boiled the lotus roots then he put cheese In a put a d add Mustard in it then he put the mustard mix it the lotus roots holes then he made a mixture to fried the lotus in which consisted of all purpose flour breadcrumbs and eggs with he the dip the lotus in and fried it..by the way if your reading my comment I made it all up am just guessing
@@deddydoank235 kampung gue di danau singkarak, itu seroja banyak banget di tepi danau, dulu sering orang cina yg ngebeli akarnya buat obat, gue baru tau itu ubi yg bisa di makan, skrg gue di korea..
Aku suka makan nie sayur enak....suka bgt aku....klw di Malaysia nie mahal lingau namanya klw GK salah...klw ku suka makan nie sayur enk di tumis atau di kukus lalu kasi sambel kacang
It's just a Japanese style one. I have one, it's fantastic, but by no means industrial. They're not sharpenable, so they're semi disposable like bread knives. It has a julienne side with a couple sizes of channel knife, and they run about $12-15 Japanese Knife Imports carries one that they picked out after several tests that's sitting at a full 5 stars. Theirs is curved to actually be fruit and veg shaped.
So, some of these are ground raw and cooked with a little olive oil, adding some peanut butter and dijion mustard (the filling), two of them are peeled and boiled and filled with the filling previously prepared. In a bowl, add a little white flour, a little brown sugar and 1 beaten egg. mix everything with long chopsticks, use it as tempura to cover the two pieces of lotus root prviously filled, frying them with plenty of olive oil. Slice them and serve them on a bed of grape leaves. Yummy !! Or not? You really can't follow a recipe where the ingredients aren't even specified.
Apa itu, klo putih kyk Ubi singkong, klo uda di rebus kyk Ubi keladi, di letak ats kyk kue putu berlubang2, lalu di goreng, jdinya keren enak bgt di mkn
@@AB-yl1tr bisa....rasanya hampir mirip bambu muda/rebung.... Cara olahnya pertama harus direbus dulu biar getah2nya hilang😊😊😊 Tingal ditumis atau diolah sesuai selera...bisa dan pasti uuueeenaak pool😁😁😁😁😁😁
It's quite fibrous and yeah, similarly textured to maybe a raw potato or a firm apple. It's kinda got this sweet nutty flavour. I've had it like in salad tho and not quite fresh like depicted
Lotus root is crispy and sweet, but just like potatoes and sweet potatoes some can be crispy, firm, or loose and floury when cooked. I prefer my lotus root to be crispy, and you don't have to over cook them, fast stir fry is fine. If you do decide to over cook or stew/soup them they hold up their shape and form without breaking apart like potatoes or yucca/cassava do. On a side note, eating lotus root and sun-chokes as a starch is way healthier than lets say a potato. More nutrient rich and lower glycemic index, less starchy. Hence they don't break down in soups and stews too. I make a lot of braised and stewed brisket and pork trotters and use daikon radish or lotus root.
Like your vedios.Don't know any spices you use ..the konyaku vedio, I wouldn't mind making that. I would appreciate it if you can use English subtitles. Please. Thank you!!!
People are so weird, PLEASE STOP worrying about another's cooking habits if you're NEVER going to be EATING THEIR FOOD!! Just watch the video and enjoy it for what it is, something to pass the time. It's probably meant to be an ASMR type video seeing as there's obviously no instructions or recipe given. Sit back, shut your pie wholes, and enjoy.😁
When I first started to watch this video I thought what has some dude who looks like he is try to clear a blocked drain got to do with Japanese street food?
hahaha that's how we harvest lotus root. that muddy pond is where this wonderful vegetable grows in. juz what a great work to be done for us to enjoy this dish omg
I was watching some elderly gentleman showing his family which lotus to chose from. If you catch someone at the supermarket and they are kind enough to share you might be able to pick their brain .
For those who live in the US, lotus roots are readily available at most oriental supermarkets, chinese, korean, etc. They're used alot in stir frys and soups, they have a crunchy and earthy flavor to them.
Like water chestnuts
I've never had them, the look similar too potatoes.
so kinda like taro? is it also sticky?
@@gokiburi-chan4255 No, they never really get that mushy. It's way more crunchy, think of a crisp apple.
It looks similar to bangkuang
This dish is Karashi-Renkon (辛子蓮根), a local dish in Kumamoto prefecture, in Japan. The miso, powdered Japanese mustard, honey/sugar mixture is stuffed into the boiled lotus root, then put through the flour, turmeric and water (the version I looked up doesn't have eggs) mixture, then deep fry them.
This dish is said to be invented by a cook of the castle for his weak-health lord.
Tnx for sharing this wanderful recipe.
Thanks
Thank you!
Cool! Thanks!
thank you thank you thank you
That sound while it was being cut and peeled really hit me with the “sleep! Right now!” Feeling
Delainey F. I think that was your body telling you to sleep
This doesn't look at like a street food
It's more of an exotic dish server in an elite fine dine restaurant
😍
Anyone else just enjoyed the sounds of her cooking? All the mixing, beating, whisking, deep frying, the crunch, the hollow scrapes as she peeled the root? If I'm the only one who enjoyed that then so be it. I wonder what the second dish is. I'd like to try both...
Would be nice if there was text telling us the ingredients and the level of heat
Well, I'm less "afraid" of lotus roots (because of the weird shape when they're sliced) but to see that there's multiple "bulbs" in one root, I find it more fascinating, showing that they're really just long straws to filter out the non-nutrients from the nutrients... and it's really cool! Also people who harvest them deserve a lot of credit, having to wade in (probably) cold muddy water for long periods of time...
wow, that looks appetizing. In China, we have a similar version with stuffed ground pork. Then, it is breaded and fried. Kind of like a burger with lotus root to replace the bread. A sweet version would be with sticky rice, honey and some flowers.
.. like a recipe/ASMR video...I especially enjoyed the sound of peeling the lotus root ❤
Tiphnee Westry hahahhaa ME TOO!!! And the hallow noises and when they pressed the stuffing in
Completely different but fascinating food that I can't find easily in my country. I'd really love to try it.
Русскоговорящие ставьте лайки, пусть иностранцы думают, что я написал что-то умное.
😁
This would have been a lot better if they told us what they are doing
Jerry Grealish so essentially you need someone to tell you that they place it on a cutting board, cut it, peel it, wash it etc?
@@nolanking923 essentially you are stupid... or just a silly kid?
@@nolanking923 we will be eagerly awaiting your video replicating these dishes, since you clearly know exactly what ingredients and techniques were used.
Ive only eaten this once, never made it, but my friend told me then the stuffing is miso, honey, and sugar. The outer breading is pretty standard egg and flour.
The second one lost me. Obviously the root is grated and poached. But Im unsure of the sauce. Possibly miso and cream?
Exactly,, a subtitle was needed
سبحان الخالق،أول مرة أرى مثل هذه النعمة، اللهم لا تحرمنا من نعمك،آمين.
امين يارب العالمين وأنا كدليك،
In Thailand we added sugar with lotus root with snow ice , coconut milk ice cream as dessert , so yummy :3
i like to thinly slice lotus stems and deep fry it. It tastes great.
Love the easy way it is stuffed.
Indonesia how exotic! I once saw a concert in New York City of Indonesian music played on traditional bamboo instruments, lovely. Of course my favorite is rock and roll. I taught international cuisine at Le Cordon Blue but never Indonesian. I would love to learn. Do you have a national dish? Hope I am not transgressing some sort of religious or political protocol. I simply love to learn about our world.
You can start by searching the term "rendang". That's one of the best dish in Indonesia.
Hii mark... u try Come To BALI.. I can as Your Guide.... ☺️ And I have Friends.. she Good English, nd She's can pick Up You For Tour Here ☺️☺️
Interesting video. It would be much better if we knew what was happening, what the ingredients were, etc. As it is, we have no idea, really. If the premise of the video was to instruct or inform, it fell miserably short.
100% agreed. Also let us know about coocking, boiling, frying time and supporting material as polythene is very harmful in boiling process. It is lotus root or lotus trunk (part above root)? As in india we have stick type lotus pipe with same hollowness.
yes we got no clue! it's not our culture we have never seen or eaten these things we dont know the ingredients have no idea what that Is or what Is going on so it would be really cool if on the screen we could have subtitles on what is going on (maybe only the important/relevant stuff) and the ingredients used . what you think? souds nice imo everything smoother feels good man
Y'all ever hear of googling a recipe.
@@NEFARIOUS-D smae thoughts!! :D lazy fatasses
We can make an educated guess on what the crumbly stuff was you know but who knows it is kind of crazy that they're not telling you at all what they're making and what they're using to make it
in india, lotus stem is dried and then fried in oil to be eaten as a snack or added to kozhambu, a gravy type dish
Wow! I had no idea that lotus roots came out in a big long thing like that. I thought they were all individual little oval shaped things, like potatoes.
Lotus roots look like big long anal beads.
Vou can slice very thin and deepfry, very nice chips for decorating hot plates.
Great idea. Actually there is the Renkon (lotus) chips in Japan. Without the stuffing, of course.
I love panko-crusted Lotus root, among other items served in tempura
Необычно , интересно . Но столько трудааааа !!! И кушать почему то это не хочется , только смотреть .
Yep
Like the silent ant bully cooking movie.... No sound, no notes. Cool.
That's hilarious
He boiled the lotus roots then he put cheese In a put a d add Mustard in it then he put the mustard mix it the lotus roots holes then he made a mixture to fried the lotus in which consisted of all purpose flour breadcrumbs and eggs with he the dip the lotus in and fried it..by the way if your reading my comment I made it all up am just guessing
Don’t toy with me I want that end piece
Very nice recipes. Will test out later, thank you. 🙏🏼🙆🏻♂️🙇🏻♂️✌️👍
Que coisa linda. O Japão é um país lindo, e a sua cultura é admirável e muito interessante. 👍🔔👏
Oh man i love lotus root soup!
I'd argue my grandma makes the best lotus root soup.
My mom makes lotus root soup with peanuts! Yummm
Would have been great to know what all the ingredients were!
apa cuman gue yg gak pernah makan? 😭😭
yes
Nice way in serves lotus root...
I like lotus roots...
Very delicious...
Looks very delicious. What was all in the stuffing?
In India we also eat lotus root but I only taste pickled lotus root when i was a kid.
необычные блюда,выглядит аппетитно
Wished he said something or a recipe or a list... Still seems interesting...
Yes, so disappointed 😞
My hearth jump when it almost fell.
😂
I love to eat the roots when they are deep fried XD
Nonton ah yg org indonesia mana suaranya 🙋🙋
hadirr
@@ummihayya1374 asiiikkk
Kirain orang Indonesia yg apa aja di makan 😁😁😁
yaa
@@deddydoank235 kampung gue di danau singkarak, itu seroja banyak banget di tepi danau, dulu sering orang cina yg ngebeli akarnya buat obat, gue baru tau itu ubi yg bisa di makan, skrg gue di korea..
This is a ASMR video for sure. 😍😍
i was just thinking the same with those peeling sounds
i dont know how it taste but it makes me hungry😋
Aku suka makan nie sayur enak....suka bgt aku....klw di Malaysia nie mahal lingau namanya klw GK salah...klw ku suka makan nie sayur enk di tumis atau di kukus lalu kasi sambel kacang
my trypophobia is making this much harder to enjoy
That is an industrial grade vegetable peeler, right there.
Nah not really, you can get one like that for a few dollars/pounds
It's just a Japanese style one. I have one, it's fantastic, but by no means industrial. They're not sharpenable, so they're semi disposable like bread knives. It has a julienne
side with a couple sizes of channel knife, and they run about $12-15 Japanese Knife Imports carries one that they picked out after several tests that's sitting at a full 5 stars. Theirs is curved to actually be fruit and veg shaped.
^ do people not understand sarcasm 🙄
So, some of these are ground raw and cooked with a little olive oil, adding some peanut butter and dijion mustard (the filling), two of them are peeled and boiled and filled with the filling previously prepared. In a bowl, add a little white flour, a little brown sugar and 1 beaten egg. mix everything with long chopsticks, use it as tempura to cover the two pieces of lotus root prviously filled, frying them with plenty of olive oil. Slice them and serve them on a bed of grape leaves. Yummy !! Or not? You really can't follow a recipe where the ingredients aren't even specified.
một món ăn rất đặc sắc , một nghệ thuật ẩm thực của người nhật , bái phục , tôi sẽ học lại và làm thử
I know nothing about lotus root but from what I see in the first part is it's like a water chestnut texture that you peel like a potato?
You are right! Slightly different, and personally I prefer Rennkon (蓮根 lotus root) much.
...até o som feito ao se descascar a raíz de lotus, renkon, lembra a crocância deliciosa. Comida que remete à infância...
How long will it take for lotus to grow roots like this in months or years?
I read somewhere it tooks 3 years
When he didn't peel that skin on the first one it irritated me a bit lol
Yummy Street Food
Apa itu, klo putih kyk Ubi singkong, klo uda di rebus kyk Ubi keladi, di letak ats kyk kue putu berlubang2, lalu di goreng, jdinya keren enak bgt di mkn
I want ingredients names ? ? ?
looking is too much good 😋😋😋😋
Ditumis cacah boleh kang...kad bumbu rame....
Kalo di negaraku..bisa makan bongol pisang👍👍👍
Pernah makan kah
Katany bonggol pohon pisang emg bs dimakan. Tp g tw gmn cara konsumsinya.
@@AB-yl1tr bisa....rasanya hampir mirip bambu muda/rebung....
Cara olahnya pertama harus direbus dulu biar getah2nya hilang😊😊😊
Tingal ditumis atau diolah sesuai selera...bisa dan pasti uuueeenaak pool😁😁😁😁😁😁
Oke thanks. kpn2 coba begal pohon pisang 😁
@@AB-yl1tr 👍👍👍
Gua lebih tertarik yang di parut dan di ambil saripaatinya,..di keringkan seduh air panas di pagi hari seperti makan bubur ala chinese,.herbal juga,,🤩
وصفة غريبة و جديدة بالنسبة لي و شكرا على المجهود .
مهذا الشيء ؟؟؟
شكرا للفلاح الذي يزرع و يحصد في ظروف صعبة لناكل ،اللهم جازيهم عنا خير الجزاء آمين.
اوه راكي هنا
@@minouchaminoucha6713
؟
بما انك الوحيدة اللى كاتبة عربى هنا . عندك خلفية يا أستاذة عائشة عن هذه الجزور؟ . لان اللوتس هنا فى مصر بالهبل .
@@mezolove362
لا والله ،أول مرة اكتشف فيها هذا المكان و هذا النوع من الخضر ، و أنا دخلت فقط من أجل الطبخ ههههه، و شكرا على تعليقك سيدي الفاضل.
@@mezolove362
لو تفضلت ،ما هو اللتس ؟ و شكرا جزيلا.
PERFEITOS OS PRATOS! NAO CONHECIA ESSE COM A RAIZ DE LOTUS! DEUS ABENÇOE MUITO VCS DO SEU PAÍS!
It reminds me of a potato and a cranberry combined
Can you please tell us what ingredients your using?? 😟
Very nice food
Kui sing nyelek sumpit kalo gak tremor ya mbah" sing wis unyuk"..ketoro ndredeg 😀😂😜
Kakean ngocok kui 😋
It sounds crisp like an apple. What does it taste like??
It's quite fibrous and yeah, similarly textured to maybe a raw potato or a firm apple. It's kinda got this sweet nutty flavour. I've had it like in salad tho and not quite fresh like depicted
with which you have filled it?
Is the batter tempura?
Japan Food Adventure
please answer is very important
Videos are entertaining tho would just like to know what is going on more thoroughly.
It would be nice to have someone describe what it tastes like.
Taste like lotus root
king Poring Brilliant thank you!
Lotus root is crispy and sweet, but just like potatoes and sweet potatoes some can be crispy, firm, or loose and floury when cooked. I prefer my lotus root to be crispy, and you don't have to over cook them, fast stir fry is fine. If you do decide to over cook or stew/soup them they hold up their shape and form without breaking apart like potatoes or yucca/cassava do.
On a side note, eating lotus root and sun-chokes as a starch is way healthier than lets say a potato. More nutrient rich and lower glycemic index, less starchy. Hence they don't break down in soups and stews too. I make a lot of braised and stewed brisket and pork trotters and use daikon radish or lotus root.
Danny Kuang thank you 😊
Kim K. You’re most welcome 🙃😉
Ohh my god this lotus recipe I can't believe...
Idk why, but i want to eat that root, because it's look so delicious 😋
I like lotus chips. These seem great but also look too healthy :)
Sou o único BR que assiste isso nas madrugadas ?
eu tb.
Não estás sozinho rsrs
@@brunoanjos7176Que bom! kkk
Não está sozinho kkk
@@leonardomatheus8466 E aparecendo mais... kkkkkkkk
What is the ingredients ur using
Anyone else wondering where can we get that peeler at?
People here not having even heard of sous vide or plastic for cooking 😂🤣🤦♂️
What ingredients you use...?
She should just put lemon zest instead of a tiny lemon skin
LOL THANKS FOR YOUR TIME IN THE WATER !!!!!!
looks good what lotus roots taste like🧐
The first dish is Karashi Renkon.
Thank you very much couldn't remember from my last trip!
your cook is very interesting, and it would be better for me if I know some ingredients.
What is the taste? What is it good to eat with?
Jennifer Cadlaon doesn't have a strong favor. It reminds me of a raw potato but not really. I usually eat it stir fried or in soups
Like your vedios.Don't know any spices you use ..the konyaku vedio, I wouldn't mind making that. I would appreciate it if you can use English subtitles. Please. Thank you!!!
調理するときの美味しそうな良い音
People are so weird, PLEASE STOP worrying about another's cooking habits if you're NEVER going to be EATING THEIR FOOD!! Just watch the video and enjoy it for what it is, something to pass the time. It's probably meant to be an ASMR type video seeing as there's obviously no instructions or recipe given. Sit back, shut your pie wholes, and enjoy.😁
Amazing
Ingredients please
When I first started to watch this video I thought what has some dude who looks like he is try to clear a blocked drain got to do with Japanese street food?
hahaha that's how we harvest lotus root. that muddy pond is where this wonderful vegetable grows in. juz what a great work to be done for us to enjoy this dish omg
Cindy Ho those guys in the mud made me remember my childhood and mom saying don’t get in the mud😂😂😂
want to know the ingredients in that stuffing
Hey I tried this before
What does it taste like?
MrReversed it wasnt cooked like this but it was boiled and it was weird and stringy
Ambot ug lami ba kaha na. Lol
I used to really like Japanese food.....
I was watching some elderly gentleman showing his family which lotus to chose from. If you catch someone at the supermarket and they are kind enough to share you might be able to pick their brain .
trypophobia potatoes
19:13 and that ladies and gents is how garlic is made.
WHAT ABOUT TELLING US THE INGREDIENTS YOU'RE USING ASIDE FROM THE LOTUS ROOTS.
Mister Blake as an American, I also think they are American
Mister Blake also as an American he doesn’t speak for everyone just sadly most
Di tumis enak gak ya
Very good foods .
kinako lotus roots my favourite!
Thank you❤👍🏾💋
What is kinako?
Kinako is like sweet miso but like a,powder
Lotus stem is 'kamal kakdi' in Hindi. Doesn't the plastic melt when boiled??
Sabrá cómo papa 🥔 o zanahoria 🥕 ? Y que gusto tendrá este guisado 😛
طريقة الوصفة هائلة و متميزة.