Lotus Root Chips With Toasted Nori-Sesame Salt

Foodista Cookbook Winner

Category: Cocktails & Appetizers | Blog URL: http://www.tokyoterrace.com/2010/01/lotus-root-chips-with-toasted-nori-sesame-salt/

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


1 lotus root, about 4 or 5 inches long, cleaned and peeled
1/4 cup white sesame seeds, toasted and ground (it is possible to find already ground sesame
1/4 cup shredded nori or four 2-3 inch sheets


Using a mandoline or sharp knife, carefully slice the lotus root as thinly as possible. For me, I set my mandoline to the thinnest setting. You can go one step up form the lowest setting if that’s what you prefer, but I like mine paper thin.
Set the lotus root slices on paper towels to remove the excess moisture. I layer mine starting with a paper towel on the bottom, then a layer of lotus root slices, layer of paper towel, etc. Press gently on the layers to ensure the moisture is removed.
In a wok, heat 2 inches of vegetable oil. Test the oil temperature by placing a slice of lotus root in the oil. If the lotus root begins to bubble gradually, the oil is ready. If the oil bubbles rapidly immediately, the oil is too hot and the lotus root will burn. When the oil is at the proper temperature, work in batches being careful not to crowd the lotus root. Use a slotted spoon to remove the slices as soon as they have turned brown and carefully place on a cooling rack or a plate lined with paper towels.
When the lotus root chips are finished, make the nori-sesame salt by placing the sesame seeds and nori in a dry pan over medium high heat moving the pan around to keep the seeds and nori from burning. After about 3 or 4 minutes, the nori and seeds should be fragrant and the seeds should appear slightly browned. Remove from the heat and transfer to a spice grinder or small food processor. Pulse until uniformly sized. Add the sea salt and pulse to combine the ingredients. Transfer the salt to a small airtight container.
Sprinkle the lotus root chips with the salt and serve. Light, crispy deliciousness!




Following the Japanese tradition of eating lotus root on New Year's Eve, I created these chips for our first New Year's celebration living in Japan. Each food eaten at New Year's Eve parties in Japan has symbolic significance. For example, long udon noodles symbolize longevity and golden sweet potatoes express hopes for financial prosperity in the coming year. Apparently, to the Japanese, looking through the holes in the lotus root represents seeing through to the new year. It can also symbolize the wheel of life.

Either way, these chips are tasty and healthy year-round as a snack or a stunning garnish. The toasted nori-sesame salt adds a unique touch to these delicious lotus root chips.



6 servings


Saturday, March 27, 2010 - 4:03pm


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