Quiche of lotus root

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Quiche of lotus root

Total time30 minutes
Author: Yuko Asano@Kuracooking
Cost: 400yen

Ingredients

  • 100 g lotus root
  • A little salt
  • A little pepper
  • 30 g wakame seaweed
  • 1/2 pack Enoki mushrooms
  • 1/2 pack Shimeji mushrooms
  • 3 shiitake mushrooms
  • 4 eggs
  • 2 tbsp white soy sauce
  • 2 tbsp dried shrimps
  • 3 tbsp cheese
  • 1 tbsp olive oil
  • A lot love

Instructions

  • Cut lotus root into thin slices, spread them on a pan with olive oil, sprinkle salt and pepper, and heat.
  • Cut the mushrooms into pieces.
  • Break the eggs, add 2 and pour into the pan.
  • Add the wakame seaweed and dried shrimps cut into bite-size pieces on top of 3, and sprinkle the cheese on top.
  • When the mixture starts to crispy outside, cover and steam for 7 minutes.
  • Turn off the heat and steam for 10 minutes.
  • Cut into 4 to 6 equal portions and serve.

Notes

This autumnal quiche is full of mushrooms. The crunchiness of the lotus root is the best! 
©2023 Yuko Asano
Author: Yuko Asano / Kuracooking
Yuko Asano / Kuracooking
I run a cooking school "Kura Cooking" in Iwakura City, Aichi Prefecture. I love "eating," "searching for delicious food," "making delicious food," and "creating new dishes," and I love to entertain people with my cooking ideas. If you are interested in Kura Cooking. Please contact us and we will be waiting for you in our classroom which is renovated warehouse built more than a century ago.