This crispy chikuwa lotus root is made with just two ingredients and without deep frying, using minimal oil. The crunchy texture and the aroma of aonori will whet your appetite, making it a perfect easy and budget-friendly appetizer that goes well with rice or drinks. Try this simple and delicious dish!
Ingredients
Main Ingredients (2 servings)
- Lotus Root 150g
- Chikuwa 2 pieces
- All-Purpose Flour 5 tbsp
- Potato Starch 1 tbsp
- Mayonnaise 1 tbsp
Seasonings
- Aonori (Dried Green Seaweed) 1 tsp
- Salt 1/4 tsp
- Water 5 tbsp
Steps
- Peel 150g of lotus root.
- Slice the lotus root into 2mm thick wedges. If the root is thick, cut it into six wedges before slicing thinly.
- Soak the sliced lotus root in water for about 10 minutes to remove bitterness.
- Slice 2 pieces of chikuwa into 2mm thick rings.
- Drain the lotus root thoroughly after soaking.
- Place the drained lotus root and chikuwa in a bowl.
- Add 5 tbsp of all-purpose flour, 1 tbsp of potato starch, 1 tsp of aonori, and 1/4 tsp of salt to the bowl. Mix well until all the dry ingredients are evenly coated.
- Add 1 tbsp of mayonnaise and 5 tbsp of water, and mix further.
- Heat oil in a frying pan to a depth of about 5mm over medium heat.
- Once the oil is hot, scoop the mixture with a flat spoon, shape it, and carefully slide it into the pan. [Key Tip!] Using a larger spoon or ladle will make it easier to shape and achieve a beautiful finish.
- Cook until the bottom side is golden brown.
- Flip and cook the other side until golden brown.
- Once cooked, remove from the pan and drain excess oil.
- Arrange on a plate.
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