A simple recipe for "stir-fried lotus root menta cheese" that melts cheese!

A combination of excellent compatibility, mentaiko and cheese. Here is a simple recipe for "Lotus root fried with lotus root cheese", which has a lotus root with a pleasant texture.

Stir-fried lotus root menta cheese

material

Lotus root 300g (10.58oz)
Mentaiko 70g (2.47oz)
Melting cheese 20g (0.71oz)
Green onion 10g (0.35oz)
2 teaspoons of salad oil

How to make

1. Peel the lotus root and cut it into half-moons with a width of about 3 mm. Remove the skin from the mentaiko and loosen it.


2. Sprinkle the vegetable oil in a frying pan and fry the lotus root over medium heat.


3. When the lotus root is clear, add mentaiko and cheese and fry. When the cheese melts, turn off the heat, add the chopped green onions and mix to finish.

What is the taste of stir-fried lotus root menta cheese?

Cheese that is entwined with lotus root that has a crispy and light texture. The moderate saltiness and umami of mentaiko and the mellow richness of cheese spread together. The scent of green onions that goes through your nose gives it a rich but refreshing aftertaste.


If you use spicy cod roe, you can add a spicy spiciness to the taste of adults. It will be a dish that goes well with both rice and sake.