Lotus root sesame rice cake

Chinese
Appetizers
Wakiya Tomoko
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Lotus roots tend to change color easily, so be sure to put them in vinegared water immediately. The sticky lotus root is a chewy and addictive dish. Serve with salt or soy sauce if you like.
Cooking time: 20 minutes
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How to make it
1

Peel the skin and grate the lotus root, soaked in vinegared water. Strain this with a colander and divide it into flesh and juice.

2

Mix the Shiratama flour and the soup from [1] in a bowl and knead well. Once the shiratama flour becomes sticky, add the grated lotus root meat and mix.

3

Shape [2] into an oval shape and sprinkle it with white sesame seeds. Bake this in a hot salad oil pan until golden brown.

4

Serve the sashimi cut into small pieces and it's finished.

Ingredients for 2 people

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