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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.





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