Spicy & crispy ♪ Peperon lotus root

A recipe for "peperon lotus root" that uses bacon, garlic, and chili peppers to create a "peperoncino" style. The spicy taste and crispy texture will make you sick!

Peperon lotus root recipe

material

Lotus root 200g (7.05oz)
Bacon 40g (1.41oz)
1 garlic, 1 hawk's claw, 1 tablespoon of olive oil
Appropriate amount of salt and coarse pepper

How to make

Divide the lotus root in half vertically and slice it to a thickness of 2 to 3 mm. Cut bacon into strips, chop garlic, and cut hawk claws into round slices.


Heat olive oil in a frying pan and fry bacon, garlic and hawk claws.


Add lotus root with garlic scent. Fry the lotus root on medium low heat, occasionally turning it back until it is slightly clear.


To finish, season with salt and serve on a plate. Sprinkle with coarsely ground pepper to complete.

What is its taste?

A spicy "peperoncino" -like taste that spreads as you enjoy the crispy texture of lotus root. The umami of bacon and the richness of the oil are also effective, and it is delicious to be addicted. Highly recommended as a snack for sake.


It's better to have bacon, but it's okay if you don't. In that case, try adding a little umami with consomme.