This dish is part of the Wafu Steak recipe.
Lotus Root and Sweet Potato Crisps
serves 2 -4
- 1 lotus root (renkon)
- 2 cups of water with 2 teaspoons vinegar
- 1 sweet potato (satsumaimo)
- 2 cups water with 2 teaspoons salt
- oil for deep-frying
- coarse salt for flavoring
Peel the lotus root and sweet potato. Slice each vegetable paper-thin.
Soak the lotus root in the vinegar water for 15 minutes; soak the sweet potato in the salt water for 10 minutes.
Drain the vegetables and dry them well with kitchen cloths.
In a wok or deep skillet, heat 2 inches of oil to 320°F. Fry the slices over low heat, in small batches, until they are slightly golden and crisp. Drain on paper towels on a rack. Sprinkle with coarse salt.
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