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Renkon Chips 蓮根チップス
5 from 10 votes

Renkon Chips 蓮根チップス

Renkon Chips are thin slices of lotus root deep-fried until crisp and lightly golden. They are drained and served drizzled with a tangy Amazu sauce made of soy sauce, sake, sugar, mirin, rice vinegar, and water. Optionally, a pinch of shichimi togarashi spice adds a mild chili kick. The chips deliver a crunchy texture with balanced sweet, sour, and umami sauce notes.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 1 bowl
Calories: 288 kcal
Course: Side Dish, Appetizer, Snacks
Cuisine: Japanese

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

    Cup of Yum
  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.
Amazu sauce
  1. Combine all the ingredients in a small sauce pan.
  2. Heat the small sauce pan on high heat and bring the sauce mixture to boil.
  3. Turn the heat down to medium and simmer.
  4. Turn the heat off when the sauce is reduced and thickened.
  5. 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

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%)

Nutrition Facts

Serving: 1 bowl

Amount Per Serving

Calories 288

% 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.