Today,I am going to write about a unique japanese dish...
It is the pulp(seed) of this type of flowers called "Yuri"(a member of the lilies group).The pulp is found in the roots area which is under the soil.
This "yuri" flowers have a wonderful fragrance..and they comes in many colours like red,pink ,yellow and white.
The colour of the pulp is creamish wit a bit of purple..
The pulp or seed is sold usually 2 in a pack or sometimes in " ready pack",which is all the petals of the seed or pulp are already in the pack.
Today,I bought the raw types which is shown in the photo below..

I have to wash the petals slowly one by one to take off the soil which are sometimes hidden inside the pulp(seed)

This is the photo of the petals after I wash out the soil and now ready to be cook..

It is very easy to cook this dish..just put in some oil,then put in all this petals,add soya sauce,mirin and sugar and a bit of sugar and cover with lid.Just cook them over meduim heat until the petals are soft...then they are ready to be serve..


The above photo is how they looks after they are cooked.This yuri's pulps have a wonderful fragrance..taste is abit like potatoes.

This dish is not commonly cooked,as this type of pulps are not easily found,but this dish is usually cooked in japanese new year as one of the new year dishes.

I asked some of my japanese friends,and some of them also does not know how to cook this dish..as time is comsuming in washing and cleaning of the pulps..

8 comments:

Jesse Tan said...

this look alike dried "pak hup" we use to cook "tong sui". Is it the same?
but i think it look different. Its bigger.

aussieahchee said...

Wow, your receipt is so interesting and unusual. Would love to try it.U r such a good cook,sis.

Anonymous said...

Hey,JLE, thanks for sharing, I've cooked yuri with steamed fish b4, but we dont really like it much,maybe should try out ur recipe. Also i baru tau Yuri flower is so beautifil & nice fragrant :) By the way, we chinese cooked yuri in "tong sui"(dessert),right??!

Jipunabor

amycheah said...

hey the flower is look like the lily that we have overhere in Pg. But dunno our side here eh can eat boh huh?! And I never knw that the seed/pulp can be eaten lo. Thanks for sharing la JLE. So interesting...

TINTIN said...

Yes, it really look like the "pak hup" we use to make tong sui...but I really wish can try this one cook by you...how does it taste?

jepunlauee said...

I also dun know weather is the "pak hup" you all refering or not..haha..
I only know about this flower er pulp can be eaten when I came to live in japan..haha..
The taste is abit like our "chi ku",you knw tat pulp that we cook during CNY,(tat look abit like "mah tai" but abit bigger type? But in "chi ku" it is a bit bitter taste,but this plup is sweet taste..

Constance Chan said...

wow, something new here. interesting. thanks for sharing jle!

sting said...

oh, that's new to me.. I have seen this flower many places but never knew the pulp can be cook this way... interesting