Macrobiotic ＾＾ Fried Lotus Root Seaweed. Simple stir-fried lotus root is hard to beat as a vegetable side dish. If you haven't had lotus root, you're missing out--give this lotus root recipe a try! Today I will teach you How to cook Fried Lotus Root (Easy Version).

Lotus root, as the name implies, is the root of the lotus flower and has a wide range of health benefits. This is mostly owing to its rich nutritional composition. It is frequently used as a vegetable in Asian cuisines, including within soups; it can also be deep-fried, stir-fried, braised, or cooked in other. You can have Macrobiotic ＾＾ Fried Lotus Root Seaweed using 5 ingredients and 6 steps. Here is how you cook it.

Ingredients of Macrobiotic ＾＾ Fried Lotus Root Seaweed

It's 1 stalk of Lotus root.
Prepare 5 of cm Nagaimo, yam (or substitute with 1 egg).
Prepare 10 of sheets Nori seaweed (flavored or baked).
Prepare 1 of Ponzu.
It's 1 of Yuzu pepper paste.

Root is similar to Oriental Lotus root. And while the N. lutea is not a day lily it is a two-day flower, the blossoms open one day, close for one night, open the second day then the petals drop off. Lotus root is sweet and can be eaten as raw, sliced stir fried, or stuffed and is similar to sweet potato. Crispy Lotus Root Chips (Renkon Chips) fried to perfection and sprinkled with Himalayan pink salt and Japanese aonori seaweed powder.

Macrobiotic ＾＾ Fried Lotus Root Seaweed step by step

Peel the lotus root and the nagaimo, grate, and mix. Use however much lotus root you like..
Spread out 1.5 to 2 tablespoons of the mixture from Step 1 onto each sheet of the square or rectangular nori..
Heat 5-mm to 1-cm of oil in a frying pan. Pick up both ends of the nori and carefully place in the oil with the nori facing down. Place as if sliding in..
Once the edges of the lotus root have changed color, flip it over, taking care not to let them fall apart. Fry until golden brown..
Once they've fried, place on a paper towel to drain the oil. Apply the combined ponzu and yuzu pepper paste and enjoy. ＾＾♪.
I tried frying them with egoma leaves..

The lotus root is mild tasting with a pleasantly sweet flavor. It has a crunchy texture comparable to celery. When cooked for a long time, such as in a Lotus roots are usually sliced crosswise to reveal their attractive pattern of holes. They are traditionally added to soups and stews or simply stir-fried, as. Lotus root looks beautiful when sliced and makes a nutritious addition to any meal.