Japanese Herb Series 8 : “Rakkyo”(Japanese shallot), the medicine of the field
Rakkyo, Japanese shallot, is a very vigorous plant.
It is easy to grow in any kind of soil, even in poor soil.
In the herb garden of Suzuki Herb Laboratory, we started growing Rakky
o nine years ago, and it has been growing and producing every year.
It is a perfect herb to plant at the edge of the garden.
Rakkyo is called the "medicine of the field, while soybeans are called the "meat of the field."
Rakkyo is extremely nutritious, with allyl
sulfide and soluble dietary fiber, which help relieve fatigue, boost immunity,
and prevent illness. So, it is used in crude drugs and Chinese herbal medicine.
I think it is a good food to actively add to our diet to prevent infections.
It has a blood thinning effect and blood purification, normalizes the function of the circulatory system, and is good for diabetes and cardiac asthma.
May to July is the best season for Rakkyo.
Get some fresh Rakkyo and eat it for your health.
However, do not eat too much as it can be hard on the stomach.
About five grains a day is recommended.
________________________________________
Sauteed fresh Rakkyo and pork
________________________________________
＜Ingredients＞
150g thin slices of pork
1 tbsp oil for frying
{ combined seasoning}
1/2 tbsp sesame oil
2 tbsp miso
2 tbsp mirin (sweet cooking sake)
50cc cooking sake
1 teaspoon sugar
1 piece ginger
＜How to make>
In a pan with oil, fry bite-sized pieces of pork until lightly cooked, then add sliced Rakkyo and fry.
Next, add the combined seasoning and when the pork is completely cooked, it is ready to serve.
If you like, you can also add some red chili pepper to give it a spicy taste.
________________________________________
Pickled Rakkyo
________________________________________
＜Ingredients＞
1kg Rakkyo
{ seasoning for sweet venegar}
2 cups rice vinegar
1 cup water
180g sugar
15g salt
(As you like)
1 red chili pepper
＜How to make>
Wash the rakkyo in cold water, peel off the skin (remove the salt if the rakkyo has been pickled in salt), boil it quickly in boiling water, and drain in a colander.
Put the seasoning for sweet and sour vinegar and red pepper in a pot, boil for a while, and cool it down.
Put the Rakkyo and sweet vinegar in a sterilized jar and store in a cool, dark place for 3 weeks.
References
「食べて治す医学大辞典」主婦と生活社
「自分で採れる薬になる植物図鑑」柏書房
「漢方の知恵を毎日の食卓にいつもの食材効能＆レシピ帖」土屋書店
「EXCITEニュース らっきょうの驚くべき効果効能」2021年4月14日COCOKARAより（online article）
Blog Author
Sachiyo Suzuki
Blog Supervisor
Reiko Sakamoto, Registered Dietitian
Notes
Although there are a variety of active ingredients in herbs, some herbs cannot be used during pregnancy, breastfeeding, or if you have a pre-existing medical condition. Please consult with your physician and use your own judgment. The author is not responsible for any loss or impairment caused by the use based on this blog.
Comments
Post a Comment