Greated Lotus Root Dressed with Liquid Starch (Renkon no Suri-mushi An-kake)
300g lotus root (renkon)
8 shelled shirimp (muki-ebi)
12 ginkgo nuts (ginnan)
	3/4 cup bonito and kelp soup (dashi)		ginnan, peeled
	2 tbsp mirin
	1 tbsp soy sauce (shouyu)
	1 1 　tbsp potato starch (katakuriko) 　2
sudachi lime
1/2 tsp salt (shio)
1. Peel the lotus root and grate. 2. Boil the shelled shrimp and remove main central vein with a tooth pick. 3. Boil the ginkgo nuts. 4. Place the grated lotus root with juice in a bowl, add salt and divide into 4 blocks. Place each block on the heat-proof dish and put the shrimps and ginkgo nuts on. Steam for 3 minutes. 5. Put the bonito and kelp soup, soy sauce and mirin in a pan, and bring to a boil. Add dissolved potato starch, mix and remove from heat. 6. Dish up the lotus root in individual bowl, pour the liquid starch. Serve with sudachi lime. Serves 4