Stir-Fried Lotus Root and Ground Meat with Oyster Sauce

Stir-Fried Lotus Root and Ground Meat with Oyster Sauce is a dish that combines elements of both Japanese and Chinese cuisines, offering a rich and satisfying depth of flavor. Enjoy the crunchy texture of lotus root complemented by the savory taste of oyster sauce.

Stir-Fried Lotus Root and Ground Meat with Oyster Sauce is, as the name suggests, a dish made by stir-frying lotus root with ground meat, seasoned with oyster sauce and soy sauce. The crunchy texture of the lotus root blends harmoniously with the tender texture of the ground meat, while the oyster sauce subtly enhances their flavors.

The key to making this dish is to use sake to reduce any potential odor from the ground meat and to add only a small amount of oyster sauce. In this way, each ingredient can contribute a savory flavor without compromising its original taste.

While readers outside of Asia may not be familiar with it, lotus root is a nutritious tuber known for its delightful crunchy texture. It is primarily composed of starch and is rich in vitamin C, potassium, and dietary fiber. Additionally, it contains tannins, a type of polyphenol that contributes to its anti-aging benefits.

The perforated shape of this tuber is considered auspicious in Japan, and dishes incorporating it are staples for New Year's osechi ryori and other celebratory occasions.

While sliced lotus root can be used as is in various dishes, when preparing dishes that highlight its natural flavor, it is common to soak it in water to remove any astringency before use. When using lotus root in a salad, it is recommended to soak it in a vinegar solution rather than plain water to prevent it from turning dark in color.

The flavor of this dish is influenced by the choice of ground meat used. While the recipe uses chicken, it can also be delicious with pork or beef. Feel free to make it with your preferred or readily available ground meat.

Please note that, since this dish involves using the oil released from the ground meat to stir-fry lotus root, it is recommended to use cuts that contain a moderate amount of fat.

Oyster sauce is a condiment made by concentrating the flavors of oysters. It is seasoned with ingredients such as sugar, salt, starch, and acidity, giving it a thick consistency and appears as a dark brown color, almost black. Although it originated in China, it is also used in Japan.

When incorporating oyster sauce into Japanese dishes, it is important to use it in small quantities. Due to its intense flavor and distinctive characteristics, using too much may overpower the flavors of other ingredients and seasonings. It is best to use it as a hidden ingredient, adding just a hint of its unique flavor.

Ingredients

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Instructions

🕒 Total: 15 mins mins

Step 1
Peel lotus root and cut it into bite-sized pieces, approximately ⅕-inch (5 mm) thick. Soak the sliced lotus root in a bowl of water for 5 minutes to remove the astringency, then drain the excess moisture. Thinly slice green onion.

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Step 2
Add ground chicken thigh to the pan and cook over medium heat. Sprinkle salt over the ground meat and sauté until it changes color. Once it has changed color, add sake.

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Step 3
Add the lotus root to the pan and stir-fry. Once the lotus root is cooked through, add seasonings (oyster sauce, soy sauce, and sake), stirring until the flavors blend.

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Step 4
Serve on a plate and sprinkle with the green onions.

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To store

You can store it in the refrigerator for up to 3 days.