Japanese•gourmet
Renkon Chips 蓮根チップス
Popular Japanese restaurant appetizer Renkon Chips recipe
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 g frozen sliced Renkon (lotus roots)
- Oil for deep fry
- Pinch of Shichimi Togarashi (optional)
- 1 tbs soy sauce
- 1 tbs sake
- 1 tbs sugar
- 1 tbs mirin
- 1/2 tbs rice vinegar
- 1 tbs water
Instructions
- 1
Defrost the sliced renkon on a paper towel to let the paper towel absorb the water.
- 2
Wipe the excess water off with more paper towels.
- 3
Heat enough oil to deep fry the sliced renkon to 180 degree.
- 4
Add the sliced renkon and deep fry for about 5 minuets or until lightly brown. You will see a lot of bubbles forming around the renkon. When it stops forming any bubbles around the renkon and the colour of renkon is brown, it is ready to scoop out of the oil.
- 5
Drain the excess oil by scooping out the renkon on to a paper towel.
- 6
Serve on a plate or bowl and drizzle the Amazu sauce and sprinkle a pinch of Shichimi togarashi.
- 7
Amazu sauce