Five-Spice Lotus Root with Black Rice, Edamame Velouté and Mandarin–Ginger Glaze

01

Ingredients

• 700 g fresh lotus root, peeled and cut into 1 cm rounds
• 2 tablespoons unseasoned rice vinegar, divided
• 200 g black rice, rinsed until the water runs mostly clear
• 400 mL water
• 3/4 teaspoon fine sea salt, divided
• 400 mL low-sodium vegan vegetable broth
• 180 mL fresh mandarin or clementine juice
• 3 tablespoons reduced-sodium tamari
• 2 tablespoons pure maple syrup
• 20 g fresh ginger, thinly sliced
• 2 garlic cloves, lightly crushed
• 2 whole star anise
• 1/2 teaspoon Chinese five-spice powder
• 300 g frozen shelled edamame
• 125 mL unsweetened vegan oat cream
• 1 teaspoon toasted sesame oil
• 1 1/2 tablespoons neutral high-heat oil
• 4 scallions, green parts thinly sliced; a few slices curled in ice water for garnish
• 1 tablespoon toasted black and white sesame seeds

02

Prepare the dish

1. Fill a large bowl with cold water and stir in 1 tablespoon rice vinegar. Add the sliced lotus root immediately so it does not discolour; set aside while beginning the rice.
2. Combine the rinsed black rice, 400 mL water and 1/4 teaspoon salt in a small saucepan. Bring to a boil, cover, reduce the heat to low and cook for 32 to 38 minutes, until tender and the water is absorbed. Remove from the heat and keep covered for 10 minutes.
3. Combine the vegetable broth, mandarin juice, tamari, maple syrup, sliced ginger, garlic, star anise and five-spice powder in a wide sauté pan. Bring to a gentle simmer.
4. Drain the lotus root and add it to the simmering liquid in a single overlapping layer. Cover with a parchment round or lid and simmer gently for 16 to 20 minutes, turning once, until a knife enters with slight resistance. Lift the slices onto a towel-lined tray and pat dry.
5. Strain 300 mL of the braising liquid into a small saucepan. Boil over medium-high heat for 8 to 12 minutes, until reduced to about 120 mL and glossy enough to coat a spoon. Stir in the remaining tablespoon rice vinegar and set the glaze over very low heat.
6. Bring a saucepan of salted water to a boil. Add the edamame and cook for 4 minutes. Drain, reserving 125 mL cooking water. Blend the hot edamame with the oat cream, toasted sesame oil and 1/4 teaspoon salt, adding reserved water a tablespoon at a time, until completely smooth and spoonable. Pass through a fine sieve for the silkiest finish, then keep warm.
7. Heat the neutral oil in a large non-stick skillet over medium-high heat. Sear the dried lotus-root slices in batches for about 2 minutes per side, until lightly bronzed. Return all slices to the pan, add 4 tablespoons mandarin glaze and turn gently for 1 minute, until lacquered.
8. Fluff the black rice with a fork and fold in most of the sliced scallion greens and half the sesame seeds. Taste the rice, velouté and glaze, then use the remaining 1/4 teaspoon salt only where needed.
9. Warm all four components just before plating: the rice should be steaming, the velouté fluid but not runny, the lotus root glossy and the remaining glaze warm.