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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 website.

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Prep Time: 20 | Cook Time: 20 | Ready In: 40
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Makes approximately 20 pieces

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

optional: kaiware (daikon sprouts) for garnish

Cooking Process:

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.