Lotus Roots and Chicken Tender Teriyaki

Lotus Roots and Chicken Tender Teriyaki

Enjoy the dual texture of crisp lotus root and fluffy chicken tenders. Pack leftovers in your bento.

Ingredients: 3 servings

Chicken tenders
Lotus root
10 cm
○ Sake
2 tablespoons
○ Vinegar (aged)
2 tablespoons
○ Soy sauce
2 tablespoons
enough to coat the chicken and tofu
Seasonings for the chicken
2 tablespoons
Soy sauce
1/2 tablespoon


1. Remove any sinew from the chicken and cut into bite sizes. Put the chicken in a plastic bag with the sugar and the soy sauce to season.
2. Cut lotus roots into 7 mm wedges or half moons. Soak in vinegar water for a while, then drain.
3. Coat the chicken and lotus roots with katakuriko. Heat a generous amount of oil in a pan. Remove the excess katakuriko from the chicken and saute in oil.
4. Saute the chicken until golden brown, then add the lotus roots and cook until browned. Add the ○ seasonings and cook over high-heat to take the sharp edge off the vinegar.
5. Lower the heat and cover the pan to simmer. When the liquid is reduced, remove the lid, brown the contents and it's done!

Story Behind this Recipe

I wanted to create a dish that combines the texture of crunchy lotus roots and tender chicken.