Lotus Root (Su Renkon)
(recipe from Japan)
section(10 in.) lotus root
||¼ tsp. MSG *Optional
c. thinly sliced abalone
c. thinly sliced carrots
|3 tbs. sugar
||1 tsp. toasted sesame seeds
|1 tsp. salt
lotus root and slice crosswise thinly. In a sauce pan, combine water,
vinegar, sugar, salt, and MSG; bring to a boil. Add lotus root and cook
4 to 5 minutes until clear and transparent. Remove from heat; gently mix
in abalone and carrots. Sprinkle with sesame seeds; chill. Makes 6
Tsumemono (Stuffed Lotus Root) (recipe
sections(10" size Renkon¹)
||1 tsp. MSG
|2 Qt. water
||½ tsp. salt
|1 Tbs. vinegar
|3 Tbs. sugar
||1 tsp. baking powder
|6 Tbs. water
Renkon and cut off ends. In a sauce pan combine Renkon, 2 qts. of water
and vinegar; bring to a boil. Lower heat to medium and cook for 5-6
minutes; drain. Combine miso, sugar, MSG and ¼ tsp. of salt; mix well.
Pack mixture into Renkon holes with a spoon or small knife, tapping root
on table or counter to settle mixture to the bottom. Fill to the top.
Heat fat to 375° F. In a small bowl combine flour, baking powder,
remaining ¼ tsp. salt and the 6 Tbs. water. Dip Renkon into batter and
fry for 12 mins. or until golden brown. Drain on absorbent paper; cool.
Cut into ½" slices. Makes 6 servings.
¹Renkon - Lotus Root
²Miso - Fermented soybean paste.