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
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Preheat a pot of oil over medium heat.
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In the meantime, in a medium bowl, combine karashi, Worcestershire sauce, water, dashi, tamari and onion. Mix well and set aside.
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Place the thinly sliced renkon in the flour and coat them well. Shake off excess flour.
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Test the temperature of the oil by adding a drop of the flour-coated renkon to the pot. If it sizzles, it’s ready.
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Gently add the renkon into the pot, making sure not to overcrowd. Fry them for about 3 minutes, or until lightly golden brown.
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Using a spider strainer or slotted spoon, transfer the fried renkon to a plate lined with paper towels.
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In a large skillet over low heat, add the kara-shi sauce.
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Once it starts to simmer, add the fried renkon and scallions.
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Cook, stirring occasionally, for 3-5 minutes.
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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
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