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Recipe for "Grilled Rengon with Green Algae"! A delicious crunchy and crunchy dish with a soft aroma of the sea!

Crunchy and crunchy "Rengon no Aonori Yaki" recipe!

A recipe for "Rengon no Aonori Yaki" with crunchy and crunchy texture. The aroma of the green laver spreads softly, giving the dish a refreshing finish.

Material ( For 2 persons )
lotus root 100g (3.53oz)
soy sauce 1 tablespoon
potato starch 1 tablespoon
green laver (Enteromorpha) 1 teaspoon
salt (i.e. sodium chloride) 1/4 teaspoon
olive oil 1 tablespoon

A recipe for "Rengon no Aonori Yaki" with crunchy and crunchy texture. The aroma of the green laver spreads softly, giving it a refreshing finish. It is easy to make as long as you have lotus root.

Grilled lotus root with aonori seaweed

Ingredients (2 servings)

100 g lotus root
1 teaspoon soy sauce
1 tablespoon potato starch
1 teaspoon green laver
1/4 teaspoon salt
1 tablespoon olive oil

Directions

Wash lotus root, split in half, and slice into thin 5mm slices. Put them in a bowl or Tupperware container and pour soy sauce over them.


Mix potato starch, aonori (green laver), and salt, and sprinkle over the lotus root. Put them in plastic bags and shake them to make it easier.


Heat olive oil in a frying pan, arrange the lotus root in a row so that they do not overlap, and cook over medium heat.


When both sides are browned, the dish is done.



How does it taste?


The more you chew, the more the flavor of the green laver spreads. The moderate saltiness and the richness of the oil combine to make this dish extremely tasty...! This recipe is highly recommended as a snack with beer, chuhai, wine, or other alcoholic beverages.
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