Enjoy the crunchy texture of lotus root paired with the subtle flavor of oyster sauce in this savory dish. Stir-Fried Lotus Root and Ground Meat with Oyster Sauce combines elements from both Japanese and Chinese cuisines, offering a rich and satisfying depth of flavor.
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What is Stir-Fried Lotus Root and Ground Meat with Oyster Sauce?
Stir-Fried Lotus Root and Ground Meat with Oyster Sauce is a dish created 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 is to use sake to reduce any potential odor from the ground meat and to add a subtle flavor with oyster sauce. This dish incorporates Chinese elements into Japanese cuisine, allowing each ingredient to contribute to its savory taste.
Exploring lotus root
While readers residing 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 has a rich content of Vitamin C, potassium, and dietary fiber. Additionally, it contains tannin, a type of polyphenol contributing to its anti-aging benefits.
The perforated shape of lotus root 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, when preparing dishes that highlight its natural flavor, it is common to soak it in water to remove any astringency before use. By the way, when using it as an ingredient in a salad, it is recommended to soak it in a vinegar solution instead of water to prevent it from turning darker in color.
Choosing the ground meat
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.
How to use oyster sauce
Oyster sauce is a condiment made by concentrating the flavors of oysters. Seasoned with ingredients such as sugar, salt, starch, and acidity, it has 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 the ingredients as well as other seasonings. It is best to use it as a secret ingredient, adding just a hint of its unique flavor.
Ingredients
- 5.3 oz. (150g) lotus root
- 1 green onion / scallion
- 3.5 oz. (100g) ground chicken thighs (ground pork or ground beef can be substituted)
- pinch of salt
- 1 Tbsp sake (for the ground meat)
Seasonings:
- 1 tsp oyster sauce
- 1 tsp soy sauce
- 1 Tbsp sake
Step-by-step instructions
🕒 Total 15 mins
Step 1
Peel the lotus root and cut it into bite-sized pieces, approximately 0.2 inch (5mm) 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 the green onion.
Step 2
Add the ground chicken thighs to the pan and cook over medium heat. Sprinkle salt on the ground meat and sauté until it changes color. Once it has changed color, add sake.
Step 3
Add the lotus root to the pan and stir-fry. Once the lotus root is cooked through, add the seasonings (oyster sauce, soy sauce, and sake), stirring until the flavors blend.
Step 4
Serve on a plate and sprinkle with the green onions.
To Store
You can store it in the refrigerator for up to 3 days.
Tips on how to make
- Add sake in two separate steps. The first addition is to reduce the meat odor, and the second is to enhance the flavor.
- Refrain from adding more oyster sauce than necessary. Due to its intense flavor, exceeding the specified amount in the recipe may compromise the overall taste of the dish.
Recipe Card
Stir-Fried Lotus Root and Ground Meat with Oyster Sauce
Ingredients
- 5.3 oz. (150g) lotus root
- 1 green onion / scallion
- 3.5 oz. (100g) ground chicken thighs (ground pork or ground beef can be substituted)
- pinch of salt
- 1 Tbsp sake (for the ground meat)
Seasonings:
- 1 tsp oyster sauce
- 1 tsp soy sauce
- 1 Tbsp sake
Instructions
- Peel the lotus root and cut it into bite-sized pieces, approximately 0.2 inch (5mm) 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 the green onion.
- Add the ground chicken thighs to the pan and cook over medium heat. Sprinkle salt on the ground meat and sauté until it changes color. Once it has changed color, add sake.
- Add the lotus root to the pan and stir-fry. Once the lotus root is cooked through, add the seasonings (oyster sauce, soy sauce, and sake), stirring until the flavors blend.
- Serve on a plate and sprinkle with the green onions.
Notes
- You can store it in the refrigerator for up to 3 days.
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