Teriyaki Lotus Root

1. 1

   Peel the skin off the lotus root and cut in half.

2. 2

   Slice into 5 mm slices.

3. 3

   Soak in vinegar water.

4. 4

   Change the water once during the soaking process.

5. 5

   Rinse and pat dry excess water.

6. 6

   Place the flour in a bag, then add the lotus root.

7. 7

   Coat the lotus root with the flour.

8. 8

   Heat some oil in a frying pan, then fry up the lotus root over medium heat until crispy.

9. 9

   Flip to the other side and fry that side as well.

10. 10

    Remove from pan and place on a grill or something similar to drain the excess oil.

11. 11

    Throw out the oil from the frying pan, then add the ingredients.

12. 12

    When it starts to simmer, return the lotus root to the frying pan, and cook over high-medium heat until glazed.

13. 13

    Transfer to a plate and sprinkle sesame seeds and shichimi spice to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.