I was browsing a Japanese Hawaiian blog and found this interesting and easy recipe. She shared about the secret of keeping lotus root crispy even after the cooking. I got some lotus root today from Den Haag and do it the Japanese way by slicing it thinly and soak in vinegar cold water immediately. Garlic, ginger, spring onion, white sesames and light soy sauce are the ingredients. The lotus root is really crispy and crunchy. First try and well done.
It is good to acquire more recipes progressively...
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