Korean Temple Food Week
Recipes

Side dishes

Grilled

Grilling

Pan-fried Lotus Root Slices with Perilla Seed Seasoning

Ingredients

· 160g Lotus Root

· Flour to coat

· a sesame leaf

[Seasoning]

· 1T Perilla Seeds

· 2T Thick Naturally Brewed Soy Sauce

· 2T Vegetable Stock

· 1T Sugar

· 1T Sesame Seed Oil

· 2T Chopped Walnuts

Directions

1

Cut the unpeeled lotus root into 8cm pieces and simmer for a short amount of time.

2

Cut the sesame leaf into strips.

3

Simmer the walnuts and chop.

4

Mix the seasoning ingredients with the chopped walnuts to prepare the sauce.

5

Meanwhile, coat the cooked lotus roots with flour to coat and double-pan-fry on the pan.

6

Coat the fried lotus root with the seasoning and pan-fry again until golden brown.

7

Top with the prepared sesame leaf and serve on a plate.

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