Chicken｜Japanese｜Vegetables｜Winter｜俵れんこん・茶巾銀杏の揚げ物
Deep-Fried Lotus Root Rolls and Ginkgo Wrapped in Tea Cloth
Culinary Studio Karinary Art 2020.Dec.
Ingredients
| Lotus root | 180g ... Peel and soak in vinegar water for about 5 minutes. |
| Ground chicken thigh | 50g |
| Shishito peppers | As needed ... Make small slits. |
Seasoning
| Grated ginger | 1/4 tsp |
| Grated garlic | 1/4 tsp |
| Mayonnaise | 1 tsp |
| Potato starch and frying oil | As needed |
Chakin Ginkgo Nuts
| Peeled ginkgo nuts | As needed |
| Spring roll wrappers, kombu | As needed |
Instructions
- Grate about 150g of the lotus root and place in a strainer. Press lightly to remove excess moisture. Chop the remaining lotus root coarsely.
- Mix the grated and chopped lotus root with ground chicken thigh, seasonings, and a pinch of salt. Form into 6-8 oval shapes.
- Dust with potato starch and deep fry at 160°C until golden. Fry the shishito peppers as well. Optionally, wrap the ovals with nori seaweed before frying.
- Wrap ginkgo nuts in spring roll wrappers, secure with kombu, and deep fry at 150°C until crisp.
- Plate the fried lotus root ovals and ginkgo nuts, and serve with matcha salt on the side.