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

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

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

Ingredients

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