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HOME Recipe Lotus Rice Rice

Lotus root rice crackers

Japanese food
Vegetable side dishes
Tamura Takashi
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The trick to making it crispy is to fry it twice to thoroughly remove the moisture. It goes great as a snack with alcohol.
Cooking time: 10 minutes
Excluding drying time
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How to make it
1

Wash lotus root thoroughly, without peeling the skin, slice it into thin slices about 2mm wide, and dry it in a well-ventilated place for about half a day.

2

Heat the oil and fry the lotus root. Fry for about 2 minutes, then remove and let cool for a few minutes.

3

Drop it into the oil again, fry it for 1-2 minutes, and pour an appropriate amount of salt and green seaweed while it's still warm and it's ready.

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