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Deep-fried lotus root｜Recipe written by [Kottaso Recipe]

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Kottaso Recipe [Kottaso Recipe]

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Ingredients

Lotus root : about 400g
vinegar water : moderate amount
(A) grated garlic : 1/2 tbsp
(A) grated ginger : 1/2 tbsp
(A) Soy sauce : 2-3 tablespoons
(A) Mirin : 大さじ2
(A) Liquor : 大さじ1
(A) Chicken bone soup base : 小さじ1
(A)ごま油 : 大さじ1
塩胡椒 : 少々
ブラックペッパー : 適量
米粉 : 適量
片栗粉 : 適量
米油 : 適量

Time required

20minutes

Procedure

1) cut lotus root 00:42
Rinse the lotus root well, cut it into round slices less than 1 cm thick, and soak in vinegar water.
2) rub the seasoning 02:10
Put (A) in the bag.
Wash 1 with water, drain and put in a bag.
Add salt, pepper, and black pepper, and let it rest for about an hour.
3) put on clothes 05:08
Put rice flour and potato starch in a bowl and mix.
Put rice oil about 1 cm from the bottom of the frying pan and heat it.
4) 揚げる 06:55
油に菜箸を入れ、気泡が出るようになったら3を揚げる。
空気に触れさせながら揚げて、色が変わったら油を切り、皿に盛り付けて完成。

Point

・If you are concerned, you can peel off the skin with a peeler.
・About 1 teaspoon of vinegar in the vinegar water. By exposing the lotus root to vinegar water, it removes harshness and prevents discoloration.
・The thickness of the lotus root can be reduced to your liking. If it is thin, the texture will change, making it suitable as a snack or for children.
・By using rice flour, it becomes healthier and has a better texture.
・It's delicious if you add shichimi and mayonnaise to your liking.