"Salmon and lotus root grilled" recipe! Spicy with hawk claws

Introducing the "Salmon and Lotus Root Grilled Nibitashi" recipe using salmon and lotus root. The taste of salmon and the texture of crispy lotus root are the last thing to do.

Grilled salmon and lotus root

Ingredients (for 2 people)

Raw salmon 2 slices of lotus root 120g (4.23oz)
1/2 green onion 1 hawk's claw Mentsuyu (3 times concentrated) 2 tablespoons
1 teaspoon of vinegar
1/4 cup water 2 teaspoons sesame oil

How to make grilled salmon and lotus root

Cut the salmon into bite-sized pieces and lightly sprinkle with salt. Cut lotus root into round slices with a thickness of 7 to 8 mm (half-moon slices if large), and cut green onions diagonally to a length of 3 cm.


Mix hawk claws, mentsuyu, vinegar, and water with a bat or tapper.


Heat sesame oil in a frying pan, line up salmon, lotus root, and green onions, turn them upside down, and bake until both sides are browned.


Soak in the soup of the bat while it is hot. When the heat is removed and the juice soaks into the ingredients, it is complete.

What is the taste of grilled salmon and lotus root?

You can enjoy the fragrance of grilled eyes and the moist feeling of pickling. The taste of salmon and the texture of crispy lotus root are the last thing to do. The aftertaste is refreshing with vinegar. The freshness of green onions and the spiciness of hawk's claws are also effective, making it a dish with a deep taste.