Macrobiotic ^^ Fried Lotus Root Seaweed

1. 1

   Peel the lotus root and the nagaimo, grate, and mix.

2. 2

   Use however much lotus root you like.

3. 3

   Spread out 1.5 to 2 tablespoons of the mixture from Step 1 onto each sheet of the square or rectangular nori.

4. 4

   Heat 5-mm to 1-cm of oil in a frying pan.

5. 5

   Pick up both ends of the nori and carefully place in the oil with the nori facing down.

6. 6

   Place as if sliding in.

7. 7

   Once the edges of the lotus root have changed color, flip it over, taking care not to let them fall apart.

8. 8

   Fry until golden brown.

9. 9

   Once they've fried, place on a paper towel to drain the oil.

10. 10

    Apply the combined ponzu and yuzu pepper paste and enjoy.

11. 11

    ^^

12. 12

    I tried frying them with egoma leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.