Experience an unbelievably crispy texture that will hook you! This exquisite dish is made with just lotus root, flavored with soy sauce and mayonnaise. It's easy to make with minimal oil, perfect as a side dish, snack, or for bento boxes. Using a cooking bag means no messy hands!
Ingredients
Main Ingredients (2 servings)
- Lotus root 200g
- Potato Starch 3 tbsp
- Panko (Breadcrumbs) 4 tbsp
Seasonings
- Mayonnaise 1 tbsp
- Cooking Sake (Rice Wine) 2 tsp
- Soy Sauce 1 tsp
- Grated Garlic 1 tsp
- Grated Ginger 1 tsp
- Vegetable Oil (for frying)
Steps
- Peel and slice 200g of lotus root into 1cm thick rounds. If large, cut into bite-sized pieces.
- Soak the sliced lotus root in water with a splash of vinegar for 5-10 minutes to remove bitterness.
- Drain the lotus root thoroughly in a colander.
- In a cooking bag, combine 1 tbsp mayonnaise, 2 tsp cooking sake, 1 tsp soy sauce, 1 tsp grated garlic, and 1 tsp grated ginger. Knead and mix well.
- Add the drained lotus root to the bag, close the opening, and shake to coat evenly with the seasonings.
- Add 3 tbsp potato starch to the bag, close, and shake to coat everything.
- Next, add 4 tbsp panko to the bag, close, and shake to mix. (Key tip! Don't worry if the panko clumps; this creates the crispy texture and it's okay if it doesn't coat everything evenly.)
- Heat about 5mm to 1cm of vegetable oil in a frying pan over medium heat.
- Once the pan and oil are hot, arrange the lotus root slices in the pan. If any panko has fallen off in the bag, gently press it back onto the lotus root.
- Cook over medium heat for about 2.5 to 3 minutes. Once the coating has set and is lightly browned, flip them over. (Key tip! Avoid touching them unnecessarily while cooking to prevent the coating from peeling off.)
- Cook the other side over medium heat for another 2.5 to 3 minutes.
- Once golden brown and crispy on both sides, remove from the pan and drain excess oil.
- Transfer to a serving dish and enjoy!
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