Fried lotus food with tuna (Renkon no hasami age)
Persons
5
Prep Time
45 minutes
Cook Time
30 minutes
Total Time
1 hour, 15 minutes
Ingredients
- about 500g lotus root / food (renkon)
- 1 tsp vinegar (rice or apple)
For the filling :
- 270g canned tuna in water (net weight)
- 2 onion (about 420g) - finely chopped
- 80g mayonnaise
- 1/4 tsp fine salt
- 1 tsp white sugar
- 1/2 tsp soy sauce
For the fry batter :
- about 2 cups panko (Japanese bread crumbs)
- some cake flour
- 2 eggs
- 6 tbsp milk
- Vegetable oil for deep frying
Instructions
- 1. Peel the lotus root skin, slice them 3 to 4 mm thick and add water and vinegar, then soak for about 10 mins.
- 2. Meanwhile making the filling , in a medium bowl, put together well drained canned tuna and onion. Pour into mayonnaise, sugar, salt and soy sauce. Mix well and set aside.
- 3. For the lotus root, gently pat them dry with a paper towel, then add salt and pepper both sides. On a slice of lotus root, place about 2 tbsp filling and spread. Cover another slice of lotus root on top and press down to make a sandwich! Repeat until you use all renkon and filling.
- 4. In a bowl, add egg and milk. Mix well. Coat renkon sandwich with flour thinly, then dip into egg-milk mix, and finally coat thoroughly with Panko (bread crumbs).
- 5. Put a tiny amount of panko to check the oil is ready. If it sizzles, it's ready! (or stick a chopstick in the oil and see if bubbles start to appear around the chopstick). Removing excess panko, press them gently. Fry them on both sides until browned.
- Enjoy with mustard or mayonaise soy sauce :)
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