Entree: Japan – Kyushu – 辛子蓮根 ➤ Karashi renkon (Lotus root stuffed with spicy mustard-miso, battered and fried)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Additional 12 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 large lotus root, whole, about 1 lb (450 g)
- 3 tbsp (45 g) white miso (shiro miso)
- 1–2 tbsp (15–30 g) Japanese hot mustard (karashi) or prepared mustard to taste
- 1 tbsp (15 ml) mirin
- 1 tsp (4 g) sugar
- 1/2 tsp (2.5 g) soy sauce
- 1/2 cup (65 g) all-purpose flour
- 1 large egg (1 3/4 oz (50 g)), beaten
- 1 cup (100 g) panko breadcrumbs
- Potato starch or cornstarch for dusting, 2 tbsp (16 g)
- Vegetable oil for deep frying
- Toothpicks or kitchen twine (no measurement)

Show original ingredient measurements

- 1 large lotus root, whole, about 1 lb (450 g)
- 3 tbsp (45 g) white miso (shiro miso)
- 1–2 tbsp (15–30 g) Japanese hot mustard (karashi) or prepared mustard to taste
- 1 tbsp (15 ml) mirin
- 1 tsp (4 g) sugar
- 1/2 tsp (2.5 g) soy sauce
- 1/2 cup (65 g) all-purpose flour
- 1 large egg (50 g), beaten
- 1 cup (100 g) panko breadcrumbs
- Potato starch or cornstarch for dusting, 2 tbsp (16 g)
- Vegetable oil for deep frying
- Toothpicks or kitchen twine (no measurement)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the lotus root: peel and rinse the lotus root. Using a chopstick or thin skewer, push through the central holes along the length to clear debris, then trim to 2–3 segments about 2–3 inches (5.08 to 7.62 cm) long if desired to make stuffing easier; keep pieces whole so holes remain intact.
2. Make the mustard-miso filling: in a bowl, combine white miso, Japanese mustard (karashi), mirin, sugar, and soy sauce; mix until smooth and adjust mustard to desired heat.
3. Stuff the lotus root: using a small spoon or piping bag, force the mustard-miso paste into each hole of the lotus root segments until filled. Wipe ends and seal lightly with toothpicks or tie ends with kitchen twine to prevent filling from oozing.
4. Set the filling: steam the stuffed lotus root pieces for 10–12 minutes to warm and slightly set the filling, then cool to handle. (Alternatively, refrigerate 30 minutes to firm.)
5. Bread the lotus root: pat pieces dry, dust lightly with potato starch or cornstarch (2 tbsp (16 g)), dust off excess, dip in flour (1/2 cup (65 g)), then egg (1 large / 1 3/4 oz (50 g)), then press into panko breadcrumbs (1 cup (100 g)) to coat evenly.
6. Heat oil to 350°F (175°C) in a deep pot or fryer with enough oil for deep frying. Fry the coated lotus root pieces in batches until golden brown and crisp, about 3–5 minutes, turning as needed.
7. Drain on paper towels and let rest 2–3 minutes. Remove toothpicks or twine, then slice crosswise into 1/4–1/2-inch (6–12 mm) rounds to reveal the mustard centers.
8. Serve warm as part of a meal; Karashi Renkon is commonly eaten sliced with rice and pickles.

1. Prepare the lotus root: peel and rinse the lotus root. Using a chopstick or thin skewer, push through the central holes along the length to clear debris, then trim to 2–3 segments about 2–3 inches long if desired to make stuffing easier; keep pieces whole so holes remain intact.
2. Make the mustard-miso filling: in a bowl, combine white miso, Japanese mustard (karashi), mirin, sugar, and soy sauce; mix until smooth and adjust mustard to desired heat.
3. Stuff the lotus root: using a small spoon or piping bag, force the mustard-miso paste into each hole of the lotus root segments until filled. Wipe ends and seal lightly with toothpicks or tie ends with kitchen twine to prevent filling from oozing.
4. Set the filling: steam the stuffed lotus root pieces for 10–12 minutes to warm and slightly set the filling, then cool to handle. (Alternatively, refrigerate 30 minutes to firm.)
5. Bread the lotus root: pat pieces dry, dust lightly with potato starch or cornstarch (2 tbsp / 16 g), dust off excess, dip in flour (1/2 cup / 65 g), then egg (1 large / 50 g), then press into panko breadcrumbs (1 cup / 100 g) to coat evenly.
6. Heat oil to 350°F (175°C) in a deep pot or fryer with enough oil for deep frying. Fry the coated lotus root pieces in batches until golden brown and crisp, about 3–5 minutes, turning as needed.
7. Drain on paper towels and let rest 2–3 minutes. Remove toothpicks or twine, then slice crosswise into 1/4–1/2-inch (6–12 mm) rounds to reveal the mustard centers.
8. Serve warm as part of a meal; Karashi Renkon is commonly eaten sliced with rice and pickles.