2 cups lotus root slices
Vegetable oil for frying
2 tsp grated wasabi
2 tbsp Japanese mayonnaise
1 tsp salt
1 tsp rice wine vinegar
Sesame seeds, to serve
If using fresh lotus root, slice finely using a mandolin. Pat slices dry with paper towel before frying.
Pour the oil into a large frypan so it reaches a couple of centimetres up the sides. Heat it to about 170-180°C. Gently place the lotus root slices into the oil and deep fry until they are golden brown and crispy. Drain on paper towel.
In a shallow bowl, whisk together the wasabi, mayonnaise, salt and vinegar until combined.
Serve the lotus root chips with a sprinkling of sesame seeds, the remaining salt and the wasabi mayonnaise on the side.