Crispy Lotus Root with Aonori

Ingredients

• 300 g Lotus Root (peeled and sliced 1/4 inch thick)
• 0.75 tablespoon Katakuriko (Japanese Potato Starch) (fine white gluten‑free starch for crisp coating)
• 0.25 teaspoon Salt
• 1 teaspoon Aonori (Dried Green Seaweed Flakes) (adds distinctive umami and color)
• 2 tablespoons Rice Oil (high smoke point; vegetable or olive oil works too)

Instructions

1. Peel and Trim Lotus Root

   Cut off the ends of the lotus root, then use a vegetable peeler to remove the skin. Rinse briefly and pat dry.

   Time: PT5M

2. Slice the Lotus Root

   Slice the peeled lotus root into uniform 1/4‑inch (about 6 mm) rounds. Place the slices in a clean, dry zip‑lock bag.

   Time: PT3M

3. Add Coating Ingredients

   To the bag, add 0.75 Tbsp katakuriko, 0.25 tsp salt, and 1 tsp aonori. Seal the bag and shake vigorously until every slice is lightly coated.

   Time: PT2M

4. Heat the Pan

   Place a frying pan over medium‑high heat and add 2 Tbsp rice oil. Allow the oil to heat until it shimmers (about 30 seconds).

   Time: PT2M

5. Fry the Lotus Root

   Carefully dump all coated slices into the hot pan at once, then separate them with chopsticks or tongs. Fry for 2‑3 minutes until the bottom side turns light golden brown.

   Time: PT3M

6. Flip and Finish Frying

   Flip the slices and fry the other side for another 2‑3 minutes, until both sides are evenly browned and crisp.

   Time: PT4M

7. Drain and Serve

   Transfer the fried lotus root to a paper‑towel‑lined plate to absorb excess oil. Serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

30 g

Fat

5 g

Fiber

4 g