Oil, for frying
7 oz lotus root, peeled and thinly sliced
Salt, to serve
Ichimi powder, to serve *
Pour enough oil into a wok or deep frying pan to come one-third of the way up the side and place over high heat until shimmering. Cook the lotus root, in batches, for 3–5 minutes, or until golden.
Drain on paper towel and sprinkle with the salt and ichimi powder to serve.
Ichimi powder —> Japanese Hot Red Chili Pepper, naturally dried in the sun and milled into a powder. Can be bought online or at most Asian Grocers.