Fried Vegetable Salad

Fried Vegetable Salad

Spruce up your salad with crunchy vegetables alongside your greens.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

100 g (3.5 oz.)

50 g (1.75 oz.)

1/3 bunch (15 g / 0.5 oz.)

as needed

as garnish



  1. Mix (A) together in a bowl.
  2. Peel the lotus root, remove seeds and pulp from the kabocha squash, and scrape the burdock root clean with the back of a knife.
  3. Use a slicer to thinly slice up the lotus root, kabocha squash and burdock root.
  4. Cut the Japanese parsley stems into 1 cm (0.5 in.) lengths, and leaves into 3 cm (1 in.) pieces.
  5. Fry, in order, the lotus root, burdock root and kabocha squash in oil at low heat until lightly browned.
  6. Dress (4) and (5) with (1), serve into dishes, then sprinkle on the yuzu peel.

Cooking Basics

Burdock root - peeling

Since the flavor of this root vegetable is located between the skin and the root itself, peel off the skin as thinly as possible. For recently picked and fresh roots in soil, a quick scrub with a natural bristle scrubber or vegetable brush is sufficient. For older roots that have become hard, scrape with the back of a kitchen knife to remove the skin. Burdock root has a high lye content. Cut and soak in water for about 5 to 10 minutes to remove excess lye. However if soaked for too long or if the water is replaced, the flavor also will seep out.


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