Photograph of the finished Karashi renkon

Japan · Củ sen nhồi mù tạt Karashi renkon

Karashi renkon

50 min Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lotus root Lotus root 720 g
  • Photograph of Miso paste Miso paste 160 g
  • Photograph of Mustard seeds Mustard seeds 60 g
  • Photograph of Flour Flour 200 g
  • Photograph of Turmeric powder Turmeric powder 12 g
  • Photograph of Oil Oil 800 ml
  • Photograph of Sugar Sugar 40 g

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.

Start cooking