Peel the lotus root and cut into 5 mm thick slices. Soak in water.
Put the ★ ingredients in a bowl, and mix well until sticky.
Drain the lotus roots and coat with katakuriko. Put the mixture from Step 2 between slices of lotus root. Coat each sandwich with katakuriko again.
Deep fry in 180 °C oil until browned. Cool, and pack into a bento box. Sprinkle with salt.
Story Behind this Recipe
I make bento every day. I made this bento keeping the balance of 5 flavors (sweet, sour, salty, bitter, and umami) as well as color in mind.
I recommend using a good tasting salt to sprinkle on the fried lotus root.
With the lotus root as the main component, add shreded cabbage and cherry tomatoes, bite sized koya dofu (freeze-dried tofu) simmered in dashi stock, sliced fresh radish, and sweet-sour pickled vegetables to the bento.