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HomeRecipesAppetizers, Sides & SnacksSpicy Sashimi w/Umeboshi on Crispy Renkon

Spicy Sashimi w/Umeboshi on Crispy Renkon

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Spicy Sashimi w/Umeboshi on Crispy Renkon

Have you ever had renkon chips? Renkon is lotus root. The only time I remember eating renkon when I was little was on New Year's Day–my grandmother said it was traditional–you ate it "so you can see the future".
Renkon is also in nishime and umani–but I've never had it fried and crispy. Recipe courtesy of Karolyn of Foodjimoto.com website.
Posted By: Karolyn – FOODjimoto.com
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Japanese
Servings 20 pieces
Calories 13 kcal


  • 1/4 lb. ahi butsugiri tuna diced
  • 1/2 to 1 teaspoon umeboshi paste
  • 1 to 1/2 teaspoon jalapeño pepper  finely minced
  • 20 shiso leaves
  • 1 teaspoon Aloha shoyu
  • 1 piece renkon fresh
  • 1 teaspoon vinegar
  • oil for frying


  • kaiware (daikon sprouts) for garnish


  • Dice tuna and place into a bowl. Add umeboshi paste, jalapeño and shoyu. Mix gently. Refrigerate until ready to use.
  • Slice renkon and put into a bowl of cold water with 1 teaspoon vinegar if you are using fresh–skip this step if you are using poached renkon. Pat slices dry with paper towels.
  • Fry in 350ºF hot oil until crisp, drain on wire rack.
  • Take tuna mixture out of the refrigerator. Taste and adjust seasonings. Place crispy renkon on a shiso leaf and top with a generous teaspoonful of tuna mixture. Garnish with kaiware (daikon) sprout tops if desired.


Calories: 13kcalCarbohydrates: 1gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 2mgSodium: 14mgPotassium: 48mgFiber: 0.3gSugar: 0.01gVitamin A: 125IUVitamin B1: 0.02mgVitamin B5: 0.1mgVitamin C: 3mgCalcium: 3mgIron: 0.1mg
Keyword sashimi,renkon, seafood, renkon chips, Umeboshi, Sashimi, Sashimi recipe, japanese food, japanese Appetizers
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