●LOTUS ROOT AND AZUKI BEANS-----Renkon no Itoko ni
＜Ingredients(for four)＞
3 lotus root (250 g each)
1/2 cup washed azuki beans
200g sugar
4 tablespoons soy sauce
water
1)Peel the skin off of the lotus root and soak in water in bulks to remove
the bitterness.
2)Eliminate water droplets from the washed lotus root and fill the holes with
azuki beans. (Since the beans will expand through simmering, do not squeeze
the beans in but leave some space while stuffing the beans)
3)Wrap the lotus root with a kitchen cloth and tie neatly with a kitchen string.
Then place it in the pot. Add water until it covers the lotus root. Place it
over high heat and when it comes to a boil, reduce the heat to medium
and continue boiling for 2 to 3 minutes. After 2 to 3 minutes discard the
boiling water.
4)Fill the pot again with water that covers up the lotus root, and boil gradually
over medium or low heat for 1 to 3 hours until the lotus root and the beans
are softened. Add water if too much water evaporates during the boiling
process.
5)When the lotus root and the beans are softened, add half of the stated
sugar and simmer for 20 more minutes. Then add the rest of the sugar and
simmer further.
6)Reduce the heat to low and add soy sauce. Place a lid and simmer for one
more hour to settle the flavor.
7)Remove the kitchen cloth and string. Cut the lotus root in rounds, 1.5 cm
in thickness, and assemble on a plate to serve.