A recipe for crispy sweet and sour lotus root stir-fry, featuring a delightful crunchy texture, as introduced by Kentetsu Kou. The lotus roots are cut lengthwise and pan-fried until golden brown, then coated in a special sweet and sour sauce that's perfect with rice. This dish can be served as a side or a main, with the cutting technique being the key to its texture.
Ingredients
Main Ingredients (2 servings)
- Lotus Root 1 section (approx. 200g)
- Potato Starch 1 tbsp
- Vegetable Oil (as needed)
Seasonings
- [A] Soy Sauce 4 tsp
- [A] Mirin (Sweet Rice Wine) 4 tsp
- [A] Sugar 1/2 tbsp
- [A] Vinegar 1/2 tbsp
- [A] Toasted White Sesame Seeds 1/2 tbsp
- [A] Grated Garlic 1/2 clove
Steps
- Wash the lotus root (approx. 200g) thoroughly without peeling. Cut it lengthwise into batons. (Key tip!) Cutting lengthwise allows you to enjoy both a crisp and a tender texture.
- Evenly coat the cut lotus root with potato starch (1 tbsp).
- Heat vegetable oil (as needed) in a frying pan. Pan-fry the lotus root coated with potato starch until golden brown. (Key tip!) Pan-frying slowly develops a great texture. Add more oil as needed, as the potato starch will absorb it.
- Turn off the heat. In a separate bowl, mix all the sauce ingredients: soy sauce (4 tsp), mirin (4 tsp), sugar (1/2 tbsp), vinegar (1/2 tbsp), toasted white sesame seeds (1/2 tbsp), and grated garlic (1/2 clove).
- Pour the prepared sauce into the pan with the lotus root (while the heat is off). Toss the lotus root in the sauce using the residual heat to coat evenly. Then, turn the heat back on and continue to cook until the sauce has reduced and coats the lotus root completely.
- Transfer to a serving plate.
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