焼きレンコンのカルパッチョ｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

Cut off the edges of the lotus root, wash it with water, and slice it into 5 mm wide slices.
Cut the shiitake umbrella into 5mm width pieces and slice the shaft into thin pieces.
Cut the sudachi in half.

Heat the frying pan over medium heat and add olive oil.
Spread the lotus root, sprinkle with salt, and bake on medium heat until the surface is lightly charred.
Serve on a plate.

Sprinkle shiitake mushrooms, olive oil and salt in the frying pan of 2 and fry.
When the shiitake mushrooms are cooked, place them on the lotus root of 2.
Grate the sudachi skin and sprinkle it.

容器にすだちの絞り汁を入れ、（A）を加え混ぜ合わせる。

3にすだちソースをかけ、すだちを添える。