Konnichiwa, it's Nami from just one cookbook.
Japanese Cuisine has many dishes that are not well-known.
Some of the JOC readers had requested Karashi Renkon recipe
and last summer, when we went to Kumamoto in Kyushu, we finally got to try this recipe.
Karashi Renkon
( music )
This Lotus root stuffed with Karashi mustard is not for everyone.
but I want to share all the types of Japanese food on my channel.
Even the more obscure ones.
Let's get started.
peel 6 inch ( 15cm ) Lotus root ( Renkon)
scrape the sides lengthwise with a fork and cut it in half length
place the lotus root in a saucepan and add just enough water to cover
add 1 tsp rice vinegar to prevent the lotus root from changing color
bring the water to a boil and cook for 6 minutes
transfer the lotus root to a sieve
let it stand upright to dry until the holes are completely dry
add 1 Tbsp warm water to 2 tsp Japanese Karashi hot mustard
mix well
place 5 Tbsp ( 20g ) panko ( Japanese breadcrumbs ) in a bowl
add 1 Tbsp mirin and 1 Tbsp granulated suggar,
5 Tbsp ( 100g ) white miso,
mix well
add in the karashi mustard and mix all together
pile the mustard miso mixture into a small mound on a plate
press the lotus root into the mixture repeatedly until it fills up the holes and overflow from the top
refrigerate for 5 hours
remove the excess mustard miso mixture from the top and bottom
in a large bowl, beat 1 egg
sift 1 cup ( 120g ) all-purpose flour,
add 1 tbsp turmeric and 1/4 tsp kosher salt into the bowl
mix well
gradually add 1/2 cup ( 120 ml ) water
add 3 cups oil in a small pot and bring the oil to 350 ºF (180 ºC) over medium heat
insert 2 bamboo skewers into the side of the lotus root and dredge the lotus root in the batter
submerge the lotus root, holding the bamboo sticks
don't let the batter touch the bottom of the pot
deep fry for 5 minutes
drain excess oil on the wire rack until it’s cool enough to handle
slice the Karashi Renkon into 8 mm thick rounds
serve immediately!
itadakimasu!
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Thank you so much for watching and see you next time.
matane!
just one cookbook