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


Renkon no nanbansu-zuke / fried lotus root marinated in spicy soy sauce vinegar

A crunchy renkon dish that is both spicy and sour. Make this a day in advance to enjoy its full flavor.


1/2 section (150 g) renkon lotus root
2 tbsp oil (to fry renkon; not in photo)

For nanbansu spicy soy sauce vinegar marinade
1 1/2 tsp soy sauce
2 tbsp rice vinegar
1 tbsp mirin
2 tbsp dashi
1 red chili pepper (slices in photo)


In a pot or stove-top resistant container, put all ingredients for marinade, and bring to boil.
Remove from heat, and let cool.


Skin and cut renkon lengthwise into four, and slice 7-8mm thick.
Soak in water for 5 minutes, and drain.


In a frying pan, heat oil, and fry renkon on medium heat while stirring occasionally .

Flip once or twice.
Renkon becomes somewhat translucent when done (left half of the piece in photo).
When both sides of renkon are somewhat colored, transfer to paper towel to remove excess oil.


While renkon is still hot, put into marinade.
Ready to eat after several hours (best after marinating overnight).

  • Renkon can be cut or sliced in any shape.
  • Renkon tends to stick to the frying pan while sauteing, especially when cooked with less oil. 
  • Shake frying pan or move renkon  around from time to time to prevent sticking.
  • Keeps in the fridge for a few days.

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