Fried lotus root
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Enjoy this nutritious exotic dish prepared according to this recipe at home. You will find that the lotus is not only beautiful on the surface, but can also impress with its invisible part.
recipe,photo-recipe,lotus root renkon,Vegetarian dishes,Japan cuisine,Gluten-Free,Lactose-Free,Vegan recipes
Vegetarian dishes
Japan cuisine
Ingredients
Ingredients
| garlic | 2 | cloves | 2 | cloves | |
| ground black pepper | 0.25 | tsp | ¼ | teaspoon | |
| lotus root renkon | 7 | oz | 200 | grams | |
| mirin | 2 | tbsp | 2 | tablespoon | |
| rapeseed oil | 3 | tbsp | 3 | tablespoon | |
| red pepper | 3.5 | oz | 100 | grams | |
| salt | 0.5 | tsp | ½ | teaspoon | |
| soy sauce | 1 | tbsp | 1 | tablespoon | |
| spring onion | 1.75 | oz | 50 | grams | |
| sugar granulated | 0.5 | tsp | ½ | teaspoon | |
| water | 2.1 | quart | 2 | litres | |
| water | 3.25 | tbsp | 50 | milliliters | |
| zucchini | 3.5 | oz | 100 | grams |
Recipe
1.
lotus root renkon 7 oz (200 g) • salt 0.5 tsp • water 2.1 quart (2000 ml)
Cook thicker slices of peeled lotus root in salt water for 15 minutes.
2.
After boiling, drain the water and let it drip.
3.
rapeseed oil 3 tbsp • ground black pepper 0.25 tsp
Fry the lotus root slices until golden from both sides. Season with black pepper.
4.
spring onion 1.75 oz (50 g) • zucchini 3.5 oz (100 g) • red pepper 3.5 oz (100 g) • garlic 2 cloves
In the meantime, cut the vegetables.
5.
water 3.25 tbsp (50 ml) • mirin 2 tbsp • soy sauce 1 tbsp • sugar granulated 0.5 tsp
Add the vegetables to the pan, add water, season and simmer together, stirring from time to time.
6.
In about 15 minutes should be the vegetables soft and ready to serve.
7. Serving
Serve in a bowl with rice.
Bon appetit!