This Karashi Renkon dish is a great snack for toddlers in Australia. The recipe combines sweet renkon (lotus root) slices and spicy Japanese karashi mustard, which results in a savoury and nutritious snack that is easy to make. It’s a delicious way to keep your little one’s tummy full and encourages a healthy relationship with food at a young age.

General Information

• Servings: 4
• Keywords: Karashi Renkon, Renkon, kid-friendly, vegetarian, quick
• Calories: 333 kcal
• Protein: 8 g
• Carbs: 28 g
• Fats: 22 g
• Preparation Time: 20 minutes
• Cooking Time: 25 minutes

Ingredients

• 2 Large Renkon (Lotus Root), peeled and thinly sliced into rings
• 3 tablespoons Karashi (Japanese Mustard), divided
• 1 tablespoon Worcestershire Sauce
• 1 cup Water
• 1/4 cup Dashi Stock
• 2 tablespoons Tamari (gluten-free soy sauce)
• 2 teaspoons granulated Onion
• 2 scallions, whites and greens thinly sliced into rings
• 1/4 cup all-purpose flour
• Oil for frying

Directions

1. Preheat a pot of oil over medium heat.

2. In the meantime, in a medium bowl, combine karashi, Worcestershire sauce, water, dashi, tamari and onion. Mix well and set aside.

3. Place the thinly sliced renkon in the flour and coat them well. Shake off excess flour.

4. Test the temperature of the oil by adding a drop of the flour-coated renkon to the pot. If it sizzles, it’s ready.

5. Gently add the renkon into the pot, making sure not to overcrowd. Fry them for about 3 minutes, or until lightly golden brown.

6. Using a spider strainer or slotted spoon, transfer the fried renkon to a plate lined with paper towels.

7. In a large skillet over low heat, add the kara-shi sauce.

8. Once it starts to simmer, add the fried renkon and scallions.

9. Cook, stirring occasionally, for 3-5 minutes.

10. Serve hot and enjoy!

Recommended Sides

• A light miso soup with shredded nori
• Steamed vegetables with a sprinkle of toasted sesame seeds
• A bowl of rice, for a balanced meal