Macrobiotic ＾＾ Fried Lotus Root Seaweed. Peel the lotus root and the nagaimo, grate, and mix. Use however much lotus root you like. Pick up both ends of the nori and carefully place in the oil with the nori facing down.
So make sure you check all the holes are clean as well. Crispy Lotus Root Chips (Renkon Chips) fried to perfection and sprinkled with Himalayan pink salt and Japanese aonori seaweed powder. After ordering this menu a few times, I knew I had to make these at home. You can have Macrobiotic ＾＾ Fried Lotus Root Seaweed using 5 ingredients and 0 steps. Here is how you cook it.
Ingredients of Macrobiotic ＾＾ Fried Lotus Root Seaweed
- Prepare 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).
- It’s 1 of Ponzu.
- Prepare 1 of Yuzu pepper paste.
In a mixing bowl, stir to combine all the ingredients and seasonings. The Lotus Root will make your event memorable with restaurant-caliber cuisine ranging from casual to elegant in a variety of settings. The ingredients are carefully selected domestically, producing seaweed, kelp, red pepper, lotus root, burdock and then fried cleanly using brown rice oil. The secret to creating the exceptionally crisp and light crunch is the drying method.
Macrobiotic ＾＾ Fried Lotus Root Seaweed step by step
Peel and rinse the lotus root. Rinse pre-sliced, pre-peeled Lotus Root with cold water and drain. Add Lotus Root back to the non-stick pan. Add Lotus Root back to the pan. Add soy sauce, brown sugar, corn syrup, Mirin, and water.