The perfect combination of crispy lotus root and fluffy hanpen makes this Golden Gratin exquisite. Easily prepared using a microwave and frying pan, it's a perfect dish for snacks or bento boxes. This family-favorite recipe stays delicious even when cold.
Ingredients
Main Ingredients (2 servings)
- Lotus root 150g
- Hanpen (Fish cake) 1 piece
- Flour (for dusting) (as needed)
- Egg 1
- Vegetable oil (as needed)
Seasonings
- Akari (spicy seasoning) 1.5 tsp
Steps
- Peel and slice the lotus root (150g) into 5-8mm thick rounds. Soak the sliced lotus root in vinegared water for about 5 minutes.
- Lightly beat the egg (1) and mix in the Akari (1.5 tsp). [Key Tip!] If you don't have Akari, you can substitute with half a mentaiko (spicy cod roe).
- Thoroughly drain the water from the lotus root soaked in vinegared water. Place in a microwave-safe dish, cover with plastic wrap, and microwave for 2 minutes at 600W.
- After microwaving, thoroughly drain the water from the lotus root again. Place the hanpen (1 piece) in a plastic bag and mash it into a paste by kneading.
- Stuff the hanpen paste into the holes of the warmed lotus root. [Key Tip!] You can also roll and fry any leftover hanpen.
- Lightly coat the hanpen-stuffed lotus root with flour all over.
- Heat vegetable oil in a frying pan. Dip the flour-coated lotus root into the beaten egg and arrange in the frying pan.
- Once the bottom side is browned and set, flip the lotus root. Cook the other side for about 4-5 minutes until golden brown, then remove. [Key Tip!] If there is leftover beaten egg, double-dip the lotus root to use it all up.
- Optionally, make an 'Akari Mayonnaise' or 'Mentaiko Mayonnaise' for dipping.
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