Kaga Lotus Root Hasumushi
Quick answer
- Total time
- 60 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 16
About this dish
Kaga lotus root turns so sticky when grated that it is nicknamed mochi-renkon.
Read more
In Kanazawa the grated root is spread over white fish, shrimp, ginkgo nuts and lily bulb, steamed, and served to guests under a clear, lightly thickened dashi, eaten with a spoon so the chewy layer and the broth come up together.
Ingredients
Instructions
- 1
Divide fish into 4, peel and devein shrimp, and separately blanch and drain shimeji, ginkgo, and lily bulb.
- 2
Grate lotus root, drain 5 minutes, and mix with egg white, 1 teaspoon starch, 0.5 teaspoon salt, and 2 teaspoons mirin.
- 3
Divide fillings among 4 bowls, cover with lotus batter, and steam 18 to 20 minutes until seafood is opaque and at least 63°C.
- 4
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.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「金沢・加賀・能登 四季のふるさと料理 おいしい食を育む知恵と心」（著：青木悦子氏） · Checked: 2026-08-11
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