Renkon hasamiyaki (Lotus root with niku dango)

What kind of dish is Renkon hasamiyaki??

renkon = Lotus roots hasami = to sandwich yaki = grill,bake

This dish is made by sandwiching chicken meatballs between sliced lotus root, baking them, and then glazed with amazu sauce.

The amazu sauce is a mixture of grain vinegar, sugar, and soy sauce.

The best thing about this dish is the unique crispy texture of the lotus root.

The meatballs are mixed with chopped ginger and green shiso leaves, giving them a wonderful aroma.

This dish is delicious even when cooled, making it a popular side dish for bento lunches.

About lotus root

Lotus root is called renkon in Japanese and is the enlarged underground stem of the lotus plant.

A characteristic of lotus root is that it has many holes. Therefore, it has been loved as a lucky charm since ancient times as a food that can improve your future prospects.

Also, since lotus root has many seeds, it also has the meaning of wishing for the prosperity of descendants.

It is a food that is good for beauty as it contains a lot of vitamin C and dietary fiber.

The crunchy texture is attractive, but it is sticky when grated. You can enjoy a variety of textures depending on how you cut it and how you heat it.

As they tend to discolor, soak them in water for a few minutes immediately after cutting them.

It is good to use a slicer when slicing the lotus root thinly. Kyocera’s ceramic slicer is recommended. It’s cheap, cuts well and is durable.

Lotus root goes well with vinegared dishes, tempura, and simmered dishes. It can also be thinly sliced and fried to make chips.

NUTRITION FACTS of Renkon hasamiyaki (Lotus root with niku dango)

Total Nutrition Value kcal Protein g Fat g Carbs g Salt Equivalent g

INGREDIENTS for Renkon hasamiyaki (Lotus root with niku dango)(4SERVINGS)

Lotus root (140g)
Green shiso leaves (5 leaves)
Ginger (5g)
Ground chicken (230g)
Egg
Potato starch (5g)
Wheat Flour (3 tablespoons)
Oil (3g)
Water (50g)
★Sugar (15g)
★Grain Vinegar (25g)
★Dark Soy sauce (30g)
★Sake (30g)

Renkon hasamiyaki (Lotus root with niku dango) COOKING INSTRUCTIONS

Slice the lotus root into 2mm slices using a slicer and soak in water. Soaking in water will prevent discoloration. (If you don’t have a slicer, you can use 5mm slices. In that case, you may have some ground meat left over.)
Slice the green shiso leaves into thin strips.
Chop the ginger.
Knead the ground chicken, egg, green shiso leaves, ginger, and potato starch thoroughly.
To work efficiently, roughly roll the dough into balls.
Wipe off the water from the lotus root.
Arrange the lotus root.
Place the dough on top of the lotus root.
Place another piece of lotus root on top and press firmly so that the dough fills the holes in the lotus root.
Lightly coat both sides with flour.
Heat oil in a frying pan and arrange the lotus root.
When the lotus root is golden brown, flip it over.
Add water to the frying pan, cover it, and steam-fry.
Add sugar, grain vinegar, soy sauce, and sake and mix together