Lotus Root Rice Pot recipe - ingredients, nutrition and when to eat it
This simple rice-pot dish captures the crisp texture of lotus root and the delicate aroma of shiitake mushrooms.
This simple rice-pot dish captures the crisp texture of lotus root and the delicate aroma of shiitake mushrooms. It is well suited to an autumn or winter lunch or dinner when you are craving warm, home-cooked food, and a soy sauce dressing adds extra savory depth.
Rice bowls · 40 minutes to cook
Nutrition (per 325g serving): 367.6 kcal · protein 7.6g · carbohydrate 69.5g · fat 5.9g · sodium 1212.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: After slicing the lotus root, soak it in water for 2–3 minutes and pat it dry to help prevent discoloration.
Tips: Once the rice starts boiling, avoid lifting the lid often so it cooks evenly as it steams.
Tips: Rather than pouring all the soy sauce dressing over the rice at once, serve it little by little as you eat.
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Ingredients (1 serving)
- Rice — 75 g
- Lotus root — 50 g
- Shiitake mushrooms — 30 g
- Soy sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Water — 150 ml