Lotus root sesame rice cake

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

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.

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

Serve the sashimi cut into small pieces and it's finished.
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- Lotus
- 100g
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- Shirodama powder
- 50g
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- White Sesame
- Appropriate amount
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- Salad oil
- 1 tablespoon
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- Asatsuki
- 1 tablespoon