Karashi Renkon
辛子れんこん
Lotus root stuffed with spicy mustard miso, battered in turmeric and deep-fried — a bold Kumamoto specialty and one of Kyushu's most iconic regional dishes.
- Total
- 50 min
- Serves
- 2
- Level
- Hard
Prep 30 min · Cook 20 min
Ingredients
Method
Peel lotus root. Blanch in vinegared water for 3 minutes. Pat dry. Mix miso, karashi mustard, mirin, and sugar into a paste.
About 10 min
Press mustard-miso paste into every hole of the lotus root using your fingers or a small spatula. Refrigerate 10 minutes to set.
About 15 min
Make bright yellow batter: mix flour, turmeric, salt, and cold water until smooth.
About 3 min
Heat oil to 175°C. Coat stuffed lotus root sections thickly in turmeric batter and fry for 3–4 minutes until crisp.
About 8 min
Drain, slice into 1cm rounds to reveal the mustard-filled holes. Serve immediately.
About 5 min
Nutrition per serving (estimate)
- Calories
- 340
- Protein
- 8 g
- Carbs
- 42 g
- Fat
- 16 g
- Fibre
- 4 g
- Sugar
- 6 g
- Sodium
- 760 mg
Contains: wheat, soy, mustard
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Recipe by Boon Tools.