Lotus Root Tempura (Renkon no Tempura)

Before starting this recipe, chill all of the tempura batter ingredients including the dry ingredients. I usually chill them in the freezer for 30 minutes.

Once all of your ingredients are thoroughly chilled, start heating your cooking oil to 175 °C (347 °F).

While you wait, add 75 ml cold water, 50 ml carbonated water and 1 egg yolk to a mixing bowl and whisk gently until combined. Try not to let it get too foamy.

Sift 15 g cornstarch and 75 g cake flour together into a bowl, then add it to the egg mixture in 3 batches. Rather than whisking, use chopsticks to draw crosses in the mixture until there is no more dry flour. Lumps are perfectly okay, avoid overmixing.

If you are going to make a lot of tempura or are cooking in a warm environment, add a few ice cubes to the batter and place it in the fridge between batches.

Scrub the surface of 500 g lotus root (renkon) to remove the dirt before peeling off the skin with a vegetable peeler or knife. If you bought your renkon already peeled and stored in water, drain the water and dry the surface.

Cut into slices about 5-10mm thick (approx ¼ inch), then pat the surface dry with kitchen paper. (If preparing in advance or your oil isn't ready, keep them in a bowl of water with a splash of vinegar to prevent discoloration.)

Coat each slice with a thin layer of cake flour and tap off the excess. Use chopsticks to remove flour from the holes.

Dip the floured renkon slices into the tempura batter and place them straight in the oil. Fry for 3-4 minutes or until lightly golden.

Transfer to a wire rack to drain the excess oil for 1-2 minutes, then serve immediately with salt or tempura dipping sauce (tentsuyu). Enjoy!