Lotus Blossom Martini with Lotus Root Caramel

Name: Lotus Blossom Martini with Lotus Root Caramel
Cuisine: Japanese
Ingredients: 3 shiso leaves (or small handful of mint leaves if not available); 3 lotus nuts (canned); 20 ml (1½ tbsp) good-quality vodka; 3 shiso leaves (or small handful of mint leaves if not available); 1 tsp light demerara (raw brown) sugar; 10 g (⅓ oz.) toasted white sesame seeds; 3½ tbsp mirin; 200 g (7 oz./1 cup) caster (superfine) sugar; 20 ml (1½ tbsp) Dassai Junmai Daiginjo Sake; 1 fresh lotus root, peeled

Preparation info

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

I love martinis, but often find them overly sweet; here the sweetness is on the side with a caramel lotus crisp.

Ingredients

1 tsp light demerara (raw brown) sugar
3 lotus nuts (canned)
3 shiso leaves

Asia
Japan
Vegan
Gluten-free
Drinks

Method

Prepare the lotus root: peel the lotus root and slice on a Japanese mandoline into 3mm discs. Soak the discs in water for 30 minutes, then discard the water and place the discs in a saucepan with 150ml (⅔ cup) fresh water. Add the mirin and simmer for 15 minutes.

Preheat the oven to 120°C (250°F/Gas mark ½)</