Renkon Chips 蓮根チップス
User Reviews
5
Renkon Chips 蓮根チップス
Description
Renkon Chips use frozen sliced lotus root that is thoroughly defrosted and dried before frying at 180°C. The defrosting and drying step is important to avoid splattering and to help achieve crispiness. The slices are deep-fried until the blisters of bubbles subside and the renkon turns a light brown, indicating doneness. Excess oil is drained on paper towels to maintain crisp texture.
The accompanying Amazu sauce blends soy sauce, sake, sugar, mirin, rice vinegar, and water, simmered and reduced to a thickened consistency. This sweet and tangy sauce is drizzled over the warm chips, imparting umami and balanced acidity. For those who like spice, shichimi togarashi seasoning can be sprinkled as an optional garnish, adding a gentle heat layered over the flavors.
This snack or side dish offers a unique crunchy treat with nuanced flavors from the sauce and seasoning. It can be served as an appetizer or alongside other Japanese dishes.
If specialized shichimi togarashi spice isn't available, chili powder or flakes can be used alternatively, or omitted if preferred.
Ingredients
- 250 g renkon lotus roots, frozen sliced
- oil for deep fry
- Pinch shichimi togarashi optional
Amazu Sauce
- 1 tbs soy sauce
- 1 tbs sake
- 1 tbs sugar
- 1 tbs mirin
- 1/2 tbs rice vinegar
- 1 tbs water
Instructions
- Defrost the sliced renkon on a paper towel to let the paper towel absorb the water.
- Wipe the excess water off with more paper towels.
- Heat enough oil to deep fry the sliced renkon to 180 degree.
- 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.
- Drain the excess oil by scooping out the renkon on to a paper towel.
- Serve on a plate or bowl and drizzle the Amazu sauce and sprinkle a pinch of Shichimi togarashi.
Amazu sauce
- Combine all the ingredients in a small sauce pan.
- Heat the small sauce pan on high heat and bring the sauce mixture to boil.
- Turn the heat down to medium and simmer.
- Turn the heat off when the sauce is reduced and thickened.
- Pour it in a small sauce dispenser and drizzle over the renkon chips.
Notes
- Thoroughly defrost and pat dry lotus root slices before frying to avoid excess oil splatter and ensure crispiness.
- The Amazu sauce requires simmering until reduced and thickened for balanced sweetness and acidity.
- Shichimi togarashi provides a mild chili flavor; substitute with chili powder or flakes if unavailable or omit entirely.
- Drain excess oil on paper towels immediately after frying to keep renkon chips crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1bowl
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 65g | 22% |
| Protein | 1g | 2% |
| Sodium | 1136mg | 47% |
| Potassium | 38mg | 1% |
| Fiber | 10g | 40% |
| Sugar | 16g | 32% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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