Karashi renkon

Method

1. 1 Boil whole lotus root pieces with a little vinegar for 10 minutes until they are cooked through but still crispy.
2. 2 Mix miso paste with mustard powder and sugar until a thick paste is formed.
3. 3 Stuff the mixture into each hole of the lotus root, using chopsticks to push it until it is completely filled to the bottom.
4. 4 Mix the dusting powder with the flour, turmeric powder, and water to create the characteristic yellow color.
5. 5 Dip the lotus root slices in flour and fry at 160 degrees until the skin is golden brown. Let cool before slicing into rounds.

With an appliance

• Air fryer 49 min

  Replace step 5: evenly spray oil on the battered lotus root slices, fry at 185 degrees for 13 minutes, flipping at the 7th minute; let cool before slicing into rounds to prevent the miso filling from overflowing.