Steps

1. Wash lotus root (1 section, 150-200g) thoroughly with the skin on, and slice vertically into 1cm thick pieces. [Key Technique!] Slicing along the fibers will give you a crisp texture.
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2. Further cut the vertically sliced lotus root into stick shapes, about 1cm thick.
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3. Prepare a bowl and break the cut lotus root by hand along the fibers. [Key Technique!] This breaking method also enhances the tender, fluffy texture.
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4. In a separate bowl, mix grated garlic (1 clove) with soy sauce (1 tbsp).
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5. Add the prepared soy sauce and garlic mixture to the bowl with the broken lotus root, and mix evenly. [Key Technique!] Adding garlic enhances the snack appeal.
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6. In another bowl, place about 4 tbsp of potato starch and lightly coat the seasoned lotus root. [Key Technique!] Over-coating with starch will prevent a light texture, so apply just a light dusting.
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7. Before pan-frying, lightly shake off any excess potato starch. [Key Technique!] Removing excess starch ensures a light and crispy fry.
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8. Heat vegetable oil (as needed) in a frying pan, and pan-fry the lotus root (after shaking off excess starch) until golden brown.
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9. Flip and continue pan-frying until evenly golden brown and cooked through.
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10. Transfer the fried fried lotus root to a baking sheet and drain the oil thoroughly.
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11. Plate and sprinkle with salt (to taste) and aonori (to taste) as desired. Serve.
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