When we have friends from Europe visiting I cook a lot more Japanese and every time we realize how much it is delicious, so for the two of us I’ve been cooking Japanese more often, in particular a lot of rice and donburi. This one is a very simple recipe that takes only a few minutes to prepare, and can be ready as soon as the rice is ready. I used half brown rice half white rice but all brown, all white can work as well of course. I just sliced a piece of lotus root and cut in big chunks a large ripe tomato, cook them in a pan with a tea spoon of oil. I top the rice with the mixture and for the fresh taste I added a myoga chopped thinely. The sweet and melty tomato goes perfectly fine with the crisp lotus, and the myoga adds a perfect touch.
