All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Age-renkon dango no amakarani / deep-fried lotus root nuggets in salty-sweet sauce

Grated lotus root is almost chewy, and totally different from the crunchy, crispy texture when it is cut or sliced. This recipe is originally from a temple/vegan cookbook. It has been modified to be less sweet, but it is still on the sweet end for my taste. Depending on how much you reduce the sauce, it could be mellow sweet or almost candy sweet.


One section (150-250 g) renkon lotus root
2 tbsp flour
Pinch salt
100 cc water
1/2 tbsp usukuchi soy sauce
1/2 tbsp brown sugar
1 tbsp sake


Skin renkon, soak in water for 10 minutes, and grate.

Lightly squeeze out extra water.

Add flour and salt, and mix well.

Form nuggets.


Deep-fry renkon nuggets.

Raising the heat at the end and holding the piece you are going to remove with the end still submerged in oil helps it shed extra oil.


In a small pot, put water, usukuchi soy sauce, brown sugar and sake, and bring to boil.

Once sugar dissolves, put renkon nuggets, and simmer while turning occasionally, until liquid is reduced to the desired level.

If cooked until no liquid is left, the dish would be almost candied. If you still see lots of liquid, it will taste much lighter. I like it cooked until right before it takes on a candied taste (some liquid is left in the pot).

  • Soaking renkon in water slows down the discoloration process, but it is optional (especially if you want maximum health benefits).
  • When squeezing out extra water from grated renkon, do so very gently to keep nuggets soft.
  • Alternatively, make patties and pan-fry.

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