Japanese cuisine · Salads & Mezze

Karashi Renkon (Mustard Lotus Root)

Lotus root stuffed with a fiery mustard-miso paste, deep-fried in turmeric batter and served cold in slices.

Ingredients · for 4 servings

• 1 lotus root (about 400g)
• 1 tbsp rice vinegar
• 4 tbsp white miso paste
• 2 tbsp hot mustard powder (karashi)
• 1 tbsp honey
• 100g flour
• 1 tbsp cornstarch
• 1 tsp turmeric
• 150ml water
• 1L frying oil
• Salt

Instructions

1. Peel the lotus root, trim the ends, and cook the piece whole in water with the rice vinegar over medium heat for 15 min., until soft on the outside but still firm at the core; drain well and let cool.
2. Mix the mustard powder with 2 tbsp lukewarm water until smooth and let it stand, covered, for 10 min. – this is what develops its characteristic heat.
3. Mix the miso paste and honey into the prepared mustard until you have a firm, spreadable paste that doesn't drip off the spoon.
4. Stand the lotus root upright and pack the paste firmly into all the holes with a spoon handle or piping bag until it bulges out at both ends; chill for 20 min.
5. Whisk the flour, cornstarch, turmeric and a pinch of salt with the water into a thick batter, coat the lotus root all over in it, and deep-fry in oil at 170°C for 6–8 min. until golden.
6. Drain on paper towels, let cool completely, and only then slice into 1cm rounds – this keeps the hole pattern with its golden crust visible.