Lotus Root and Sweet Potato Crisps

This dish is part of the Wafu Steak recipe.


Lotus Root and Sweet Potato Crisps
serves 2 -4

page 459

  • fry-lotus6486.jpg 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.

I used a mandoline. Ask me how I know that Band-Aid Activ•Flex™ premium adhesive finger-wraps work really well? Just be careful. Don’t rush. Don’t worry about getting that very last inch…

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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Umeboshi Dressing Wafu Steak: Japanese-Style Beef Steak

4 thoughts on “Lotus Root and Sweet Potato Crisps

  1. These look and sound wonderful…must try! Heal up quick!

    Ran across your blog through your reviews of the japanese groceries in the A2 area. Do the ones on Platt and Washtenaw carry bentos and their accessories?

  2. Hi Samantha,
    The cut is pretty much healed up. I actually did it on Easter when I was slicing lotus root for a tsukemono of renkon, togarashi, kombo, and sweet vinegar. Forgot to take pictures so I didn’t write about it.

    The store on Washtenaw (Hua Xing Asia Market) is the Meijers of Asian foods, but they don’t sell bento things, only a selection of bowls and plates. The Korean store on Platt and Ellsworth sells mostly Korean foods (though there is a reasonable selection of Japanese food, too), but sometimes they have some dishes, bowls, donabe. No bento. There’s Manna up on Broadway, and Lucky Market near North campus, but I haven’t shopped in either one recently so I don’t know if they have bento.

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