المكونات
طريقة التحضير
تحميل PDFPeel the lotus root and slice it into thin rounds, approx. ócm thick. Place the slices in a bowl of cold water with 1 tablespoon rice vinegar to prevent discolouration.
To make the dipping sauce, combine the dashi stock (to make home-made dashi stock, combine 1 piece kombu, 10 grams bonito flakes and 500ml in a medium-sized pot and warm over a medium heat. Simmer gently for 10 minutes, then remove from the heat and allow it to infuse until completely cool. Strain through a fine-mesh sieve and use immediately, or refrigerate for up to two days.), soya sauce, 2 tbsp rice vinegar and caster sugar and stir until the sugar dissolves.
In a mixing bowl, whisk the tempura batter mix with water until just combined; small lumps in the batter are fine.
Heat the oil to 180°C in a deep fryer or a deep pan. Line a tray with a wire rack and paper towels for draining.
Drain and pat the lotus root slices dry before tossing in some flour to help the batter adhere. Dip each slice into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry in batches for 1-2 minutes per side until lightly golden and crisp. Remove with a slotted spoon and drain on a wire rack.
While the fried lotus root is hot, sprinkle over the togarashi and salt.
Serve immediately with the dipping sauce.
