Steps

1. Peel the lotus root (250g).
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2. From the peeled lotus root, slice 6 pieces into 2mm thick rounds and soak them in vinegared water to prevent discoloration.
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3. Grate half of the remaining lotus root.
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4. Finely mince the other half of the remaining lotus root.
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5. In a bowl, combine the grated lotus root, all-purpose flour (4 tbsp), chicken stock granules (1 tsp), salt (to taste), and water (1 tbsp). Mix until no dry flour remains.
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6. Add the minced lotus root and mix until the batter comes together. 【Key Tip!】 The batter will be quite wet and sticky. If it's difficult to handle, use a spoon.
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7. Heat vegetable oil (1 tsp) and sesame oil (1 tsp) in a frying pan over medium heat.
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8. Once the pan is hot, divide the batter into 6 portions, take them by hand, and place them in the pan.
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9. Place the thinly sliced lotus root rounds on top of the batter.
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10. Cook until the bottom is golden brown.
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11. Flip and cook the other side until golden brown.
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12. 【Key Tip!】 If the pan looks dry, add more sesame oil or vegetable oil while cooking. Using a 1:1 ratio of vegetable oil to sesame oil will result in a fragrant finish.
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13. Once both sides are golden brown, it's done. Transfer to a plate.
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14. They are delicious on their own, but if you find them bland, serve with your favorite condiments like ponzu sauce or salt.
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