This is one of the dozens of uncommon veggies that makes the refinement of Kyoto cuisine.
This petal shaped vegetable is called yurine (lily root) in Japanese. The taste and texture is closed to potato.
Mine was not pretty, I borrowed a photo of the raw whole yurine. I’ll get others soon.
The site says it is “cultivated all over the world”. Really ? I couldn’t find a Latin name, even less an English translation of the name. It existed in the wild only in Japan and Korea. It is now cultivated in Hokkaido mostly (4 tons per year), and 70% is eaten here in Kansai region.
The season is November to February roughly. So it’s often used to make New Year dishes.
It germinates and becomes purple in spots quickly in the daylight (mine did), so in shops, they do like my grand-ma with her carrots, they bury them in sawdust.
Preparation : Brush and wash the yurine. Separate the petals. They can be cooked in many ways like potatoes, boiled, stir-fried, steamed… but the cooking time is very short.
Here they are steamed, and sprinkled with broken pink pepper.
It’s a “tagine steam”.
It’s very convenient. I use the “steam program” of the oven. I started by thawing chicken breast, steam-cooking it. On top, added the yurine, steam-cooked 2 minutes.
No need for fat or whatever, the chicken skin released a little fat as you can see. Added hakusai (Japanese napa cabbage) for 2 more minutes and reheating the sauce (in a cup on the side).
Steamed hakusai and pomegranate for a warm salad. Dressing was simply raspberry wine vinegar, salt, pepper.
Steamed chicken with the leftover orange sauce.
orange sauce with duck
The drink was persimmon tea, well dry leaves of persimmon I had dried (see there).
If you don’t make yours, Japanese (and probably Chinese, Korean…) shops sell 柿茶 (kakicha), 柿の葉茶(kakinohacha).
I broke the leaves, placed them in the basket, covered with boiling water that I discarded after 20 seconds. Then I added more very hot water and let it infuse 10 minutes. It’s has a lightly slightly nutty flavor. It is said to be rich in C vitamin. It’s caffeine free.
(double serving of chicken)
Cal 508 F13.4g C56.9g P40.9g
What a pretty dish! I’ve not seen this vegetable before, but it really makes a lovely side dish, doesn’t it?
One of my favourite ‘vegetable’ discoveries in Shanghai has been the sweet,crunchy, delicate petals of the lily bulb.Lovely to see your recipe with it. In China, it’s often stir-fried with celery in a very light sauce.
Wikipedia mentions the cultivar L. brownii (Chinese: 百合 干; pinyin: bǎihé gān) as the one used commercially for eating, the lily buds are also dried and eaten.
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