| Vinegared
Lotus Root (Su Renkon)
(recipe from Japan)
| 1
section(10 in.) lotus root |
¼ tsp. MSG *Optional |
| ¼
c. water |
¼
c. thinly sliced abalone |
| ¹/³
c. vinegar |
¼
c. thinly sliced carrots |
| 3 tbs. sugar |
1 tsp. toasted sesame seeds |
| 1 tsp. salt |
 Peel
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
servings.
Renkon
Tsumemono (Stuffed Lotus Root) (recipe
from Japan)
| 2
sections(10" size Renkon¹) |
1 tsp. MSG |
| 2 Qt. water |
½ tsp. salt |
| 1 Tbs. vinegar |
fat
for frying |
| 1
cup Miso² |
½
cup flour |
| 3 Tbs. sugar |
1 tsp. baking powder |
| 6 Tbs. water |
 Pare
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.
|
