📝 About This Recipe
A beloved staple of Japanese home cooking and izakaya menus, Renkon no Hasami-age features a savory ground meat filling sandwiched between two slices of earthy, crunchy lotus root. When deep-fried to perfection, the lotus root develops a nutty sweetness that perfectly complements the juicy ginger-scented pork interior. This dish offers a spectacular play on textures—the 'snap' of the root against the tender meat—making it a sophisticated yet comforting addition to any Japanese feast.
🥗 Ingredients
The Lotus Root
- 10-12 inches Lotus Root (Renkon) (about 400g, peeled and sliced into 1/4 inch rounds)
- 1 tablespoon Rice Vinegar (for soaking water to prevent discoloration)
- 3 tablespoons Potato Starch (Katakuriko) (for dusting the slices)
The Savory Filling
- 250 grams Ground Pork (can substitute with ground chicken)
- 2 pieces Shiitake Mushrooms (finely minced)
- 2 stalks Green Onions (finely chopped)
- 1 teaspoon Fresh Ginger (grated)
- 1 teaspoon Soy Sauce
- 1 teaspoon Sake
- 1/2 teaspoon Sesame Oil
- 1/4 teaspoon Salt and Black Pepper (to taste)
- 1 tablespoon Potato Starch (Katakuriko) (to bind the meat)
The Frying Batter & Oil
- 1/2 cup All-purpose Flour
- 2 tablespoons Potato Starch (for extra crispness)
- 1/2 cup Ice Cold Water (crucial for a light batter)
- 3 cups Neutral Oil (vegetable, canola, or grapeseed for frying)
👨🍳 Instructions
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1
Peel the lotus root and cut it into rounds approximately 1/4 inch (5-6mm) thick. You should aim for an even number of slices.
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2
Immediately place the slices in a bowl of water mixed with 1 tablespoon of rice vinegar. Soak for 10 minutes to remove bitterness and prevent the root from turning brown.
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3
In a medium mixing bowl, combine the ground pork, minced shiitake, green onions, grated ginger, soy sauce, sake, sesame oil, salt, pepper, and 1 tablespoon of potato starch.
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4
Knead the meat mixture vigorously with your hand until it becomes pale and tacky/sticky. This ensures the filling won't fall out during frying.
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5
Drain the lotus root slices and pat them completely dry with paper towels. Moisture is the enemy of a crispy finish!
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6
Lay the slices out and lightly dust one side of each slice with potato starch using a small sieve. This acts as 'glue' for the meat.
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7
Place a small mound of meat (about 1-1.5 tablespoons) onto the starched side of one slice. Top with another slice, starched side down.
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8
Gently press the 'sandwich' together so the meat fills the decorative holes of the lotus root. Smooth the edges with your finger.
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9
Heat 2-3 inches of oil in a heavy-bottomed pot or wok to 340°F (170°C).
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10
Whisk the batter ingredients (flour, potato starch, and ice water) together briefly. Do not overmix; a few lumps are perfectly fine.
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11
Dip each lotus root sandwich into the batter to coat lightly, then carefully slide into the hot oil. Do not overcrowd the pot.
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12
Fry for 3-4 minutes per side, turning once, until the lotus root is golden brown and the meat is cooked through.
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13
Transfer to a wire rack or paper-towel-lined plate to drain for 2 minutes before serving.
💡 Chef's Tips
Ensure the lotus root is bone-dry before dusting with starch, otherwise the coating will peel off. Use ice-cold water for the batter to prevent gluten development, resulting in a much crispier shell. If you don't have potato starch, cornstarch is a suitable 1:1 substitute for the dusting and the batter. Pressing the meat into the holes of the renkon is key—it creates a mechanical lock that keeps the sandwich together. For a lighter version, you can pan-fry these with a lid on instead of deep-frying, though you lose the signature crunch.
🍽️ Serving Suggestions
Serve with a small dish of 'Karashi' (Japanese hot mustard) and soy sauce for dipping. A side of shredded green cabbage provides a refreshing, crunchy contrast to the fried root. Pairs beautifully with a chilled Japanese lager or a dry, crisp Sake. Serve as part of a traditional teishoku meal with miso soup and steamed white rice. Sprinkle with a little Shichimi Togarashi (seven-spice powder) for a spicy kick.