Macrobiotic ＾＾ Fried Lotus Root Seaweed

Name: Macrobiotic ＾＾ Fried Lotus Root Seaweed
Cuisine: American
Ingredients: 1 stalk Lotus root; 5 cm Nagaimo, yam (or substitute with 1 egg); 10 sheets Nori seaweed (flavored or baked); 1 Ponzu; 1 Yuzu pepper paste

cookpad.japan @cookpad_jp

I'd found a recipe from somewhere way back when for fried lotus root seaweed. Since I started a macrobiotic diet, I substituted the egg with nagaimo. It made them more chewy. ＾＾

Place them with the nori facing down, as if you're gently sliding them in. Fry until golden brown. Use whatever sauce you like. Recipe by Jinbaro

I'd found a recipe from somewhere way back when for fried lotus root seaweed. Since I started a macrobiotic diet, I substituted the egg with nagaimo. It made them more chewy. ＾＾

Place them with the nori facing down, as if you're gently sliding them in. Fry until golden brown. Use whatever sauce you like. Recipe by Jinbaro

cookpad.japan @cookpad_jp

I'd found a recipe from somewhere way back when for fried lotus root seaweed. Since I started a macrobiotic diet, I substituted the egg with nagaimo. It made them more chewy. ＾＾

Place them with the nori facing down, as if you're gently sliding them in. Fry until golden brown. Use whatever sauce you like. Recipe by Jinbaro

I'd found a recipe from somewhere way back when for fried lotus root seaweed. Since I started a macrobiotic diet, I substituted the egg with nagaimo. It made them more chewy. ＾＾

Place them with the nori facing down, as if you're gently sliding them in. Fry until golden brown. Use whatever sauce you like. Recipe by Jinbaro

Saved

Ingredients

1 stalkLotus root
5cm Nagaimo, yam (or substitute with 1 egg)
10sheets Nori seaweed (flavored or baked)
1Ponzu
1Yuzu pepper paste

Saved

Steps

1

Peel the lotus root and the nagaimo, grate, and mix. Use however much lotus root you like.
2

Spread out 1.5 to 2 tablespoons of the mixture from Step 1 onto each sheet of the square or rectangular nori.
3

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.
4

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.
5

Once they've fried, place on a paper towel to drain the oil. Apply the combined ponzu and yuzu pepper paste and enjoy. ＾＾♪
6

I tried frying them with egoma leaves.