Steps

1. Peel the skin off the lotus root.
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2. Thinly slice the peeled lotus root to about 1mm thickness.
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3. Soak the thinly sliced lotus root in vinegar water for a few minutes to remove bitterness.
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4. Drain the bloomed lotus root in a colander.
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5. Pat dry the surface of the lotus root with paper towels.
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6. Place the dried lotus root and 2 tbsp of potato starch into a plastic bag.
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7. Close the bag and shake to coat the lotus root evenly with potato starch.
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8. Add about 1 cm of oil to a frying pan and heat over medium to high heat.
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9. Once the oil is hot, pan-fry the lotus root coated with potato starch.
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10. Cook for about 2 minutes until the lotus root starts to firm up and lightly changes color, then flip.
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11. Flip and cook for another minute until the other side also turns golden, then remove to paper towels to drain excess oil.
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12. Cook the remaining lotus root in the same way and drain the oil. (Key Tip: Overcooking will cause moisture loss, making it dry and crumbly. Aim for a slight color change as an indicator.)
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13. In the same plastic bag used earlier, add 1 tbsp grated cheese, 1/2 tsp aonori, and 2 pinches of salt. (Key Tip: Grated cheese has saltiness, so adjust the salt to your taste.)
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14. Mix the grated cheese, aonori, and salt together in the bag.
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15. Add the fried lotus root to the plastic bag and close the top, leaving some air inside.
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16. Shake to coat the lotus root evenly with the seasoning.
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17. Once the seasoning is evenly distributed, transfer to a plate.
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18. Sprinkle any remaining grated cheese from the bag over the lotus root.
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