The lotus root is so wonderfully crispy, and the sweet and tangy nanban sauce is absolutely perfect! It tastes even better chilled!
Ingredients
3 servings- Lotus root200-300g
- Potato starchto taste
- ★Soy sauce1.5 tbsp
- ★Rice vinegar (Mizkan)2 tbsp
- ★Sugar2 tbsp
- ★Ginger slice1 slice
Directions
25 min- 1
Slice the 200-300g lotus root into 1cm-thick pieces. Pat dry and coat with potato starch to taste.
- 2
Heat oil and deep-fry the lotus root until the surface turns golden brown.
- 3
In a small pot, combine the ★ seasonings (1.5 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp sugar, and 1 ginger slice) and bring to a boil over medium heat.
- 4
Add the fried lotus root to the nanban sauce and allow to cool, letting the flavors soak in completely.
Tips
Make extra batches and store for bento boxes or snacks. You can also experiment with different cutting styles for variations.
Nutrition
Per serving- Calories180 kcal
- Protein1.5 g
- Fat8 g
- Carbs24 g
- Sodium1.2 g
The lotus root is so wonderfully crispy, and the sweet and tangy nanban sauce is absolutely perfect! It tastes even better chilled!
Ingredients
3 servings- Lotus root200-300g
- Potato starchto taste
- ★Soy sauce1.5 tbsp
- ★Rice vinegar (Mizkan)2 tbsp
- ★Sugar2 tbsp
- ★Ginger slice1 slice
Directions
25 min- 1
Slice the 200-300g lotus root into 1cm-thick pieces. Pat dry and coat with potato starch to taste.
- 2
Heat oil and deep-fry the lotus root until the surface turns golden brown.
- 3
In a small pot, combine the ★ seasonings (1.5 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp sugar, and 1 ginger slice) and bring to a boil over medium heat.
- 4
Add the fried lotus root to the nanban sauce and allow to cool, letting the flavors soak in completely.
Nutrition
Per serving- Calories180 kcal
- Protein1.5 g
- Fat8 g
- Carbs24 g
- Sodium1.2 g
Tips
Make extra batches and store for bento boxes or snacks. You can also experiment with different cutting styles for variations.