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Spicy-Sashimi-Umeboshi-Crispy-Renkon-Recipe

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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
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Japanese
Servings 20 pieces
Calories 13 kcal

Ingredients
  

  • 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

Optional:

  • kaiware (daikon sprouts) for garnish

Instructions
 

  • 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.

Nutrition

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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