Steamed lotus root paste

serves 4

• 2 links fresh lotus root (renkon), about 2/3 lb.(300 g)

• 1 T. rice vinegar
• 3 c. water

• 1/2 c. dashi
• 1 t. light-colored soy sauce
• 1/2 t. salt
• 1 t. mirin (sweet rice wine)

• 2 oz. (60 g) chicken leg meat

• 1/8 t. soy sauce
• 1/8 t. sugar

• 4 shelled shrimp (2-1/2 oz. or 75 g) or 8 gingko nuss

• 4 small fresh chinese black mushrooms (shiitake)
• 4 slices fish cake (kamaboko)
• lemon peel,as desired

Directions

Peel the lotus root (illus.1 ) and soak in1 T. rice vinegar,3 c. water about 15 minutes (to prevent discoloration and to remove any raw taste). Grind into a paste (illus. 2) and place in a bowl. mix in 1/2 c. dashi,1 t. light-colored soy sauce,1/2 t. salt,1 t. mirin (sweet rice wine) until well blended (illus. 3). Set aside
Cut the chicken into 8 small pieces. Mix in 1/8 t. soy sauce,1/8 t. sugar and allow to marinate 10 minutes.
Place the chicken, shrimp, mushrooms and fish cake in a steaming bowl, then pour enough of the lotus root paste over the top to fill the bowl about 7/10 full. Place in a steamer and steam 30 minutes over low heat. Remove from steamer and sprinkle a little lemon peel over the top. Serve hot.
The portion of the lotus root closest to the top is tougher but tastier. If covered with mus, lotus root can be kept about one week. Once lotus root is washed it is best to use it the same day for maximum freshness.
Gingko nuts can be substituted for the shrimp. If using ddried gingko nuts, add water and steam 30 minutes before use. Canned gingko nuts may be used as is.