Kicchiri Kitchen: Deep Fried Lotus Root with Shrimp Paste


This is a delicious side dish that you can find at an izakaya but it is very simple to make at home too.


serves 4 as a side dish

2 pieces of lotus root

1 pack of shrimp paste (ebi no nerimono)

3-4 tablespoons corn starch (katakuriko)

about 1 cup of cooking oil

serve with

2-3 tablespoons grated daikon

3-4 tablespoons ponzu sauce

  1. Peel the lotus roots and cut into slices just under 1 centimetre thick.
  2. Dust the lotus root slices with the corn starch.
  3. Put the shrimp paste on one slice of lotus root and put another slice on top, like a sandwich.
  4. Deep fry them until they become golden brown.
  5. Serve with grated daikon and ponzu sauce.

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