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Dans la lune

November 6, 2015

Deep Fried Lotus Root Sandwich with Tuna (Renkon no hasami age)

Fried lotus food with tuna (Renkon no hasami age)

Print this recipe
Persons
5
Prep Time
45 minutes
Cook Time
30 minutes
Total Time
1 hour, 15 minutes
Fried lotus food with tuna (Renkon no hasami age)

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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Leave a Comment Filed Under: Cooking, Cooking Recipe, Deep Fried, Everyday cooking, Japanese, Seafood, Vegetables, コロッケ

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