Mentaiko Lotus Root Pancakes: A Perfect Blend of Savory and Salty
Kim Soo-mi’s Mentaiko Lotus Root Pancake Recipe: Su-mi’s Side Dish Style, Delicious Even When Cold
Have lotus root at home? Are you only making simmered lotus root dishes? How about some easy and delicious Mentaiko Lotus Root Pancakes? This recipe, inspired by ‘Su-mi’s Side Dish’ host Kim Soo-mi, is worth trying. The savory flavor of mentaiko (spicy cod roe) and the crisp texture of lotus root create an unforgettable taste. Perfect as a snack or a delightful side dish!
Ingredients- 2 lotus roots (medium-sized)
- 3 pieces of mentaiko (spicy cod roe)
- 2 eggs
- 1 cup all-purpose flour (or pancake mix)
- Vegetable oil (generous amount)
Cooking Instructions
Step 1
First, let’s prepare the lotus root. Peel the lotus root using a vegetable peeler. After peeling, soak the lotus root in lightly salted water for about 20 minutes. This step helps remove any astringent taste and prevents browning.
Step 2
Rinse the peeled lotus root under running water and pat it dry with paper towels. Slice the lotus root into uniform pieces, approximately 0.7mm thick. Consistent thickness ensures even cooking. Avoid slicing too thin, as it might break easily, or too thick, which would take longer to cook. While the lotus root slices are resting, whisk the 2 eggs in a bowl until well beaten.
Step 3
Next, prepare the mentaiko. Carefully remove the outer membrane of the mentaiko and mash the roe with your fingers until it’s well-crumbled. If you have a small amount, you can gently mash it with the membrane on. We will fill the holes of the lotus root slices with the mashed mentaiko. A traditional method, as shown by Kim Soo-mi, involves placing the mentaiko on your palm and pressing a lotus root slice onto it to fill the hole. For a cleaner and quicker method, you can use a small spoon or the back of a knife to spread the mentaiko into the holes, much like spreading jam.
Step 4
Now, it’s time to coat the lotus root. Spread about 1 cup of flour on a wide plate. Dip each mentaiko-stuffed lotus root slice into the flour, coating both sides lightly. Gently shake off any excess flour so that only a thin layer adheres to the lotus root.
Step 5
After flouring, dip the lotus root slices into the beaten egg mixture, ensuring they are fully coated. Heat a frying pan over medium-low heat and add a generous amount of vegetable oil. Carefully place the egg-coated lotus root slices onto the hot pan. Fry them until golden brown on both sides, flipping occasionally. It’s important to manage the heat to prevent burning.
Step 6
To check if the Mentaiko Lotus Root Pancakes are cooked through, insert a chopstick into a slice. If it goes in smoothly without resistance, they are ready. See? Making Kim Soo-mi’s Mentaiko Lotus Root Pancakes is quite easy! They are delicious served hot, but they also retain their wonderful flavor even when cooled, making them a perfect make-ahead treat.
