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Grilled Shōjin Kabayaki: ‘Fried Eel’ Made from Lotus Root
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Ole Mouritsen and Klavs Styrbæk
Published 2014
Ingredients
120 g 4¼ oz 180 g 6¼
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
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