Lotus root croquet

Carly Bode, International Affairs Division
A lotus root pond

The Tsuchiura region of Ibaraki is famous around Japan for its lotus root production. It produces 30 percent of the Japan's total harvest and about 90 percent of the roots in the Kantō area. You might have seen farmers up to their waists in mud in the wet fields as you pass through Tsuchiura on the Jōban line recently.

According to the Daily Yomiuri Newspaper, "It is said people can see the future through the holes in the vegetable. Therefore, lotus roots are popular in New Year's dishes as it is believed that the vegetable will bring good fortune to those who eat it."

Harvesting the lotus roots

Thanks to the Ibaraki Agricultural Center, I have found a recipe for lotus root croquet. "Korokke" is a big favorite of our editor Aurélien so I thought it would be perfect for own first edition. I hope you enjoy making this recipe!

What you need

Makes 10 pieces

Potato 350 grams
Lotus root (cut into 5 mm pieces) 250 grams
Onion (finely chopped) 150 grams
Minced pork 40 grams
Egg 1
Salad oil, bread crumbs, white flour Small amounts
Salt, pepper, soy sauce To taste
Korokke—yum yum

How to make

  1. Boil the potatoes and mash them
  2. Stir fry the pork mince, finely cut onions, lotus roots in the salad oil. Add salt, pepper and soy sauce to taste
  3. Mix the potato and the meet/vegetable mix together
  4. Form this mixture into 10 "koroke" shaped balls
  5. Roll these balls in flour, egg, and then bread crumbs. Repeat until the desired thickness is achieved.
  6. Deep fry in oil (180-200 C) till cooked through

Images thanks to http://www.pureweb.jp and http://www.honeybee-shop.com/kenbunroku/syuzai006.html(external link).