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Lotus Root Tempura With Mentaiko Cheese - Recipe Video

A simple and easy to understand recipe video shows how to make Lotus Root Tempura With Mentaiko Cheese.
How about some crispy lotus root tempura with spicy cod/pollack roe (mentaiko) and cheese? This dish is perfect as a side dish or a finger food with alcohol. Since it is freshly fried, it is very delicious. This is a perfect recipe for lotus root lovers, so please try it!
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Cook time

40 minutes

Ingredients
2 servings

  • Lotus root
    250 g
  • Water
    100 ml
  • Vinegar
    1 tbsp
  • Sliced cheese
    4 sheets
  • Spicy pollack roe
    40 g
  • Nori seaweed
    1/2 sheets
  • Tempura flour
    50 g
  • Water
    70 ml
  • Frying oil
    as needed
  • Salt
    a pinch
  • Japanese Mayonnaise
    as needed
  • Seven flavor chili pepper
    as needed

How to make

  1. 1. Peel the lotus root and cut it into 0.2-inch wide pieces. Combine the vinegar and water, and soak the lotus root for about 5 minutes and drain well after.
  2. 2. Cut the sliced cheese into 4 equal pieces.
  3. 3. Remove the skin from the spicy cod/pollack roe (mentaiko).
  4. 4. Cut nori seaweed into 4 equal pieces.
  5. 5. Place sliced cheese, then mentaiko, then the cheese again on top of the lotus root and sandwich with another piece of lotus root, then wrap around with the nori seaweed from Step 4.
  6. 6. Mix tempura flour with water.
  7. 7. Pour oil from the bottom of pan until it reaches about 1-inch in depth and heat to 190°C. After dipping the lotus sandwich in the mixture from Step 6, fry them and remove from heat. Serve on a plate and garnish with salt, mayonnaise and seven flavor chili pepper and it is ready!

Tips for cooking

You can use regular cod roe (tarako) instead of spicy cod/pollack roe (mentaiko). When frying, please flip it over so it doesn't burn. If you use tempura flour, you can easily make it delicious and crispy. Please use the type of cheese that does not melt too much because it will pour out while frying.

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