How you cut and cook lotus root determines its texture. When deep-fried or simmered, it comes out somewhat crumbly; when grated and heated it becomes springy. But its true value emerges when ...

Other than carrots and burdock root, thinly sliced lotus root and pumpkin should also be fried for four minutes in 160-degree oil. Even if “tendashi” (dipping sauce for tempura) isn't ...