Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a special dish, macrobiotic ＾＾ fried lotus root seaweed. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Macrobiotic ＾＾ Fried Lotus Root Seaweed is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Macrobiotic ＾＾ Fried Lotus Root Seaweed is something which I’ve loved my whole life.

Great recipe for Macrobiotic ^^ Fried Lotus Root Seaweed. I'd found a recipe from somewhere way back when for fried lotus root seaweed. Since I started a macrobiotic diet, I substituted the egg with nagaimo.

To get started with this recipe, we have to first prepare a few components. You can cook macrobiotic ＾＾ fried lotus root seaweed using 5 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Macrobiotic ＾＾ Fried Lotus Root Seaweed:

1. Take Lotus root
2. Prepare cm Nagaimo, yam (or substitute with 1 egg)
3. Make ready sheets Nori seaweed (flavored or baked)
4. Get Ponzu
5. Take Yuzu pepper paste

It made them more chewy. ^^ Place them with the nori facing down, as if you're gently sliding them in. To start the lotus root soup, add all the prepared ingredients to a stock pot or earthen pot: the (blanched) pork, seaweed/kelp, lotus root, ginger, dried goji berries (if using), and cold water. Bring it to boil, and then immediately turn it to down to a slow simmer. This technique is commonly used to cook root vegetables.

Instructions to make Macrobiotic ＾＾ Fried Lotus Root Seaweed:

1. Peel the lotus root and the nagaimo, grate, and mix. Use however much lotus root you like.
2. Spread out 1.5 to 2 tablespoons of the mixture from Step 1 onto each sheet of the square or rectangular nori.
3. Heat 5-mm to 1-cm of oil in a frying pan. Pick up both ends of the nori and carefully place in the oil with the nori facing down. Place as if sliding in.
4. Once the edges of the lotus root have changed color, flip it over, taking care not to let them fall apart. Fry until golden brown.
5. Once they've fried, place on a paper towel to drain the oil. Apply the combined ponzu and yuzu pepper paste and enjoy. ＾＾♪
6. I tried frying them with egoma leaves.

You might have seen or tried my Kinpira Gobo recipe where julienned gobo (burdock root) and carrots are sautéed and simmered down in a seasoned sauce. Other ingredients that are commonly used for Kinpira cooking technique include root vegetables, seaweed like hijiki, tofu or wheat gluten (fu 麩), and meat (chicken, pork, beef). Crispy Lotus Root Chips (Renkon Chips) fried to perfection and sprinkled with Himalayan pink salt and Japanese aonori seaweed powder. After ordering this menu a few times, I knew I had to make these at home. Aburaage (fried tofu pouch) - You get a lot of flavors from Aburaage.

So that’s going to wrap it up for this special food macrobiotic ＾＾ fried lotus root seaweed recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!