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, satisfying depth of flavor. Enjoy the crunchy texture of lotus root, complemented by the distinct 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 and ground meat, then seasoning them with oyster sauce and traditional Japanese seasonings. The crunchy texture of the lotus root pairs harmoniously with the tender ground meat, while a hint of oyster sauce adds a unique depth of flavor to the dish. It is quick to prepare yet satisfying, making it a perfect choice for everyday cooking.

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. This way, each main ingredient retains its own flavor, while the distinctive seasoning brings everything together into a well-balanced dish.

Some of you, especially those outside of Asia, may not be familiar with lotus root.

Lotus root is a nutritious tuber known for its delightfully crunchy texture. It is primarily composed of starch and is rich in vitamin C, potassium, and dietary fiber. It also 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 of New Year's osechi ryori and other celebratory occasions.

While sliced lotus root can be used as is in many dishes, when making dishes that highlight its natural flavor, it is common to soak it in water to remove any astringency before cooking. As a side note, if you are using it in a salad, it is best to soak it in a vinegar mixture rather than plain water to prevent it from turning dark due to oxidation.

When making this dish, it is important to pay attention to the type of ground meat you choose.

You can use any kind of ground meat you like, but keep in mind that your choice will affect the overall flavor of the dish. Using chicken will give it a lighter taste, while pork or beef will add a richer, more pronounced flavor. I use ground chicken in this recipe, but feel free to use whatever you prefer or have on hand.

Please note that since this dish uses the fat rendered from the ground meat to stir-fry the lotus root, it is best to choose ground meat with a moderate fat content.

The key to this dish’s flavor is oyster sauce. Oyster sauce is a Chinese condiment made by concentrating oyster extract. It is typically seasoned with ingredients such as sugar, salt, starch, and acids, giving it a thick consistency and a dark brown to almost black color.

When using this sauce in Japanese dishes, it is important to use it sparingly. Due to its intense flavor and distinctive characteristics, using too much can overpower the other ingredients and seasonings. Therefore, use it as a subtle accent, adding just a hint of its unique flavor.

Ingredients

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Instructions

🕒 Total: 15 mins mins

Step 1
Peel the lotus root and slice it into pieces about ⅕ inch (5 mm) thick. Soak the slices in a bowl of water for 5 minutes to remove any astringency, then drain well. Thinly slice the green onion.

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Step 2
Add ground chicken to the pan, sprinkle with salt, and sauté over medium heat. Once it changes color, add sake to help reduce any unpleasant odor from the meat.

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Step 3
Add the lotus root to the pan and stir-fry. When the lotus root is cooked through, add the seasonings (sake, oyster sauce, and soy sauce) and stir until the flavors are well combined.

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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.