| １ |
Cut the lotus roots into thin round slices and soak in water with some vinegar to remove their harshness. Drain. |
| ２ |
Cut the chives into 4 to 5cm-long pieces. |
| ３ |
Mince the carrot. |
| ４ |
Combine the ingredients for the batter, add the mince carrot and stir well. |
| ５ |
Combine the ingredients for the sauce. |
| ６ |
Heat the vegetable oil in a frying pan over medium heat, and fry half of the lotus root slices until slightly tender. Add half of the chives. Then, pour half the batter in the same pan, cover and cook over low heat. When the surface becomes somewhat dry, turn over and cook until crispy. Cook one more pancake in the same manner. |
| ７ |
Spread the sauce over the surface and cut into several pieces. Serve on individual dishes and add the sliced ginger on the side. |
