Kaga Lotus Root Hasumushi
Quick answer
- Total time
- 60 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 16
About this dish
Hasumushi is a Kanazawa hospitality dish built around starchy Kaga lotus root.
Read more
The root is finely grated, mixed with egg white and starch, spread over white fish, shrimp, mushrooms, ginkgo, and lily bulb, and steamed before a clear, lightly thickened dashi sauce is poured on top. Kaga lotus root has short joints, thick flesh, and such strong viscosity when grated that it is called mochi-renkon. Its uninterrupted holes also symbolize clear prospects ahead, making lotus root auspicious at New Year. The seafood must cook through and the lotus layer set springy before the hot sauce is added, bringing together chewy root and silky dashi.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Divide fish into 4, peel and devein shrimp, and separately blanch and drain shimeji, ginkgo, and lily bulb.
- 2Season
Grate lotus root, drain 5 minutes, and mix with egg white, 1 teaspoon starch, 0.5 teaspoon salt, and 2 teaspoons mirin.
- 3Control
Divide fillings among 4 bowls, cover with lotus batter, and steam 18 to 20 minutes until seafood is opaque and at least 63°C.
- 4Season
Boil dashi, sauce mirin, salt, and soy.
Add slurry of 1 tablespoon starch and 2 tablespoons water, boil 2 minutes, and pour over steamed bowls.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Sticky grated Kaga lotus batter
- Finish cue
- Divide fillings among 4 bowls, cover with lotus batter, and steam 18 to 20 minutes until seafood is opaque and at least 63°C.
- Avoid this
- Do not squeeze grated lotus root dry; a 5-minute drain preserves its natural viscosity.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
60min, 16 ingredients
Category median
48min, 8 ingredients
Based on 247 recipes
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