I have become a fan of two wonderful vegetables here in Japan; renkon or lotus root, and naga-negi or green onions. Why? Because they have amazing textures, are super versatile, and add so much fun and deliciousness to every meal! I had actually made this dish for Bear quite some time ago, and he loved them so much that I decided to post it. These beautiful renkon sanduiches are crunchy and flavorful, and go wonderfully well with a dash of ponsu!
Ingredients:
- 1 lotus root, thinly sliced into rounds, if the renkon is too big, you can lice the rounds further into halves
- nori or seaweed, cut into half-inch strips
- shiso or perilla leaves
- lean bacon, cut into 1 in. squares (depends on the size of the renkon)
- katakuriko starch
- canola oil for deep-frying
Procedure
- Rinse and dry the sliced lotus roots, place the shiso and bacon between two slices.
- Use the nori as a “belt” to keep the sandwich together. To do this, you can moisten the seaweed strip to make it more pliable.
- Dust the “sandwiches” with katakuriko starch.
- Deep fry and drain well on a paper towel.
TIP: You can use light soy sauce with lemon juice to substitute for ponsu. Happy Eating!
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