Grilled Shōjin Kabayaki: ‘Fried Eel’ Made from Lotus Root

Name: Grilled Shōjin Kabayaki: ‘Fried Eel’ Made from Lotus Root
Yield: Serves 4
Cuisine: Japan
Ingredients: sanshō pepper and Manganji peppers; 1 tsp katakuriko starch or cornstarch; 300 g (10½ oz) fresh lotus root; 180 g (6¼ oz) mirin (sweet rice wine); 120 g (4¼ oz) Japanese soy sauce; rice vinegar; 30 g (1 oz) sugar; vegetable oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Umami

By Ole Mouritsen

Published 2014

About

Ingredients

120 g (4¼ oz) Japanese soy sauce
180 g (6¼

Asia
Japan
Fish course
Starter
Pescatarian
Spicy

Method

Prepare a thick sauce by mixing the soy sauce, mirin, and sugar and cooking it in a pot. Allow the sauce to cool.
Wash and peel the lotus root and soften it in water with some rice vinegar, about 1 tsp per liter (quart) of water.
Grate the lotus root finely and squeeze the water out of it with your hands.
If necessary, mix the grated lotus r