Seoulstice: # 1
Spicy Lotus Root
I prepared lotus root tonight as an homage to the delicious version I loved to eat at a restaurant called Ita-Cho (in the mini-mall) in Los Angeles during the mid-nineties. I generally cook by sight, taste, and instinct, so writing precise recipes for seoulstice the cookbook will probably take a lot of practice.
Please bear with me while I get my bearings.
Please bear with me while I get my bearings.
Lotus Root, four bulbs
(peeled, thinly sliced, then submerged in lightly vinegared water to prevent discoloration until ready for use)
Canola Oil, 1-2 tbsp
Sake, 2 tbsp
Mirin, 2 tbsp
Soy Sauce, 2 tbsp
Togarashi, 1 tsp
