Pan-Fried Lotus Roots with Aonori 蓮根の青海苔焼き
Pan-Fried Lotus Roots with Aonori 蓮根の青海苔焼き
Crispy Lotus Root with Aonori is a simple Japanese snack with irresistible crunch. Thinly sliced lotus root is lightly coated with potato starch and aonori seaweed, then pan-fried until golden and crisp. Savory, aromatic, and naturally rich in fiber, this easy izakaya-style dish is perfect with beer, sake, or as a light appetizer at home.
Ingredients
Method
- Remove the end and peel the lotus root with a peeler.
- Cut them into about 1/4-inch slices.
- Place the lotus root slices into a clean and dry plastic bag. Add katakuriko, salt, and aonori seaweed flakes. Then hold the bag tightly and shake well.
- Heat a frying pan over mesium-high heat and add 1-2 tablespoons of oil. Add the seasoned lotus root slices to the frying pan. First drop them all in, and then separate them with chopsticks. Add another tablespoon of oil if it is necessary.
- After about 2 to 3 minutes, when the surface turns lightly brown, flip them over and cook for another 2 to 3 minutes, until the other side is equally browned. It's ready! We hope you enjoy your "TOKYO FLAVORS, NEW YORK STYLE" meal! Itadakimasu!
Notes
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Choosing lotus root:
When purchasing lotus root, look for one with smooth, whitish skin. Avoid roots with dark brown or heavily discolored skin, as they are likely not fresh. -
Storage:
Lotus root does not last long in the refrigerator. If you’re not using it the same day, wrap it tightly in plastic wrap to help maintain freshness. -
Adjusting seasoning:
The measurements for katakuriko (potato starch), salt, and aonori are suitable for a small lotus root. If your lotus root is medium or large, adjust the amounts accordingly to ensure the slices are lightly and evenly coated. -
Safety tip:
Be careful when adding the lotus root slices to the frying pan, as hot oil may splash through the holes. Add all the slices at once, then spread them out gently with chopsticks to cook evenly and safely.
