Teriyaki Lotus Root

Teriyaki Lotus Root

I changed fried lotus root into teriyaki lotus root. It's still tasty even when it's cooled, so you can pack it in your bento!

Ingredients: 2 servings

Lotus root
100 g
Plain flour (cake flour)
as needed
1 tablespoon
1 tablespoon
●Soy sauce
1 tablespoon
1 teaspoon
Vegetable oil
as needed
Toasted sesame seeds
a small amount
Shichimi spice
to your liking


1. Peel the skin off the lotus root and cut in half. Slice into 5 mm slices. Soak in vinegar water. Change the water once during the soaking process. Rinse and pat dry excess water.
2. Place the flour in a bag, then add the lotus root. Coat the lotus root with the flour.
3. Heat some oil in a frying pan, then fry up the lotus root over medium heat until crispy. Flip to the other side and fry that side as well. Remove from pan and place on a grill or something similar to drain the excess oil.
4. Throw out the oil from the frying pan, then add the ● ingredients. When it starts to simmer, return the lotus root to the frying pan, and cook over high-medium heat until glazed.
5. Transfer to a plate and sprinkle sesame seeds and shichimi spice to taste.

Story Behind this Recipe

I whipped this up off the top of my head, using lotus root. I also recommend "Lotus Root Kinpira" at Recipe ID: 634568.