Renkon Chips 蓮根チップス

Method10 steps · about 15 min

1. 1

   Step 1: Thaw the thin frozen lotus-root slices according to their package directions, then spread them on paper towel to absorb moisture.

   Uses 250 g frozen sliced Renkon (lotus roots)

2. 2

   Step 2: Wipe the excess water off with more paper towels.

   Uses Thawed thin lotus-root slices

3. 3

   Step 3: Combine the six amazu sauce ingredients in a small saucepan: soy sauce (1 tbs), sake (1 tbs), sugar (1 tbs), mirin (1 tbs), rice vinegar (1/2 tbs) and one tablespoon water.

   Uses 1 tbs soy sauce · 1 tbs sake · 1 tbs sugar · 1 tbs mirin · 1/2 tbs rice vinegar · 1 tbs water

4. 4

   Step 4: Heat the small sauce pan on high heat and bring the sauce mixture to boil.

   Uses Mixed amazu sauce

5. 5

   Step 5: Turn the heat down to medium and simmer until the sauce is reduced and thickened.

   Uses Boiling amazu sauce

6. 6

   Step 6: Turn off the heat and transfer the thickened Amazu sauce to a small sauce dispenser; set it aside for serving.

   Uses Reduced thickened amazu sauce

7. 7

   Step 7: Heat enough suitable oil for deep frying the slices to 180°C (356°F), checking with a frying thermometer.

   Uses Oil for deep fry

8. 8

   Step 8: Fry the dried slices in small batches for about five minutes, until lightly browned and crisp. Bubbling will diminish as moisture leaves the slices; use the crispness and colour together to judge when to lift them out.

   Fry a batch of renkon chips · 5 minUses Thoroughly dried thin lotus-root slices · Frying oil at about 180°C

9. 9

   Step 9: Drain the excess oil by scooping out the renkon on to a paper towel.

   Uses Fried crisp lotus-root chips

10. 10

    Step 10: Plate the drained chips, drizzle with the prepared amazu sauce and sprinkle with the optional pinch of shichimi togarashi. Serve promptly.

    Uses Drained renkon chips · Prepared reduced amazu sauce · Pinch of Shichimi Togarashi (optional)