Spicy lotus root
Freshly fried spicy lotus root is very delicious. The flavor is enhanced by adding kinako
How to make it
1
Add the lotus root with the skin on to about 1 tablespoon of vinegar and boil for 3-4 minutes, then drain in a colander
2
Mix [A] well to make the filling
3
Mix [B] well to make the batter
4
Push the boiled lotus root into the filling from one side, stuffing it into the hole until the filling comes out the other side
5
Dust the lotus root with the filling on flour, coat it in the batter (3) prepared, and deep fry at low heat
6
After 1-2 minutes, when the surface is golden brown, remove from the oven. Once cooled, cut into bite-sized pieces and serve
material
-
- vinegar
- 1 tablespoon
-
- Lotus
- 150g
-
[A]
- Cooked egg
- 2
-
- Japanese mustard
- 1 tsp
-
- White-fried miso
- 1 tablespoon
-
[B]
- Black bean kinako
- 20g
-
- Whole eggs
- 1 piece
-
- water
- 30cc
-
- For dusting flour
- Appropriate amount
-
- Fried oil
- Appropriate amount
[PR]
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