Stuffed Lotus Root

Mrs. Florence Sasaki

  • SERVINGS 4
  • 2 medium sized lotus roots

Filling:

  • 1/2 cup miso
  • 2 teaspoons grated ginger
  • 2 tablespoons sugar
  • 1/2 teaspoon gourmet powder

Koromo (Batter):

  • 1/3 cup flour
  • dash of salt
  • 1/2 teaspoon baking powder
  • 2 tablespoons water

Pare skin from lotus roots. Grind the ingredients together in suribachi for the filling. Squeeze mixture into holes of lotus roots. (Pastry bag or paper cone would be helpful).

Prepare batter by mixing the koromo ingredients.

Dip lotus roots in batter and fry in deep fat for 10 to 20 minutes depending upon size of lotus. Slice and serve.

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