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

Preparation info
  • Serves


    • Difficulty


Appears in
Umami: Unlocking the Secrets of the Fifth Taste

By Ole Mouritsen

Published 2014

  • About


  • 120 g ( oz) Japanese soy sauce
  • 180 g (


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