Quiche of lotus root
Cost: 400yen
Ingredient
- 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!
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