I wanted to make something with some renkon I had in the fridge. Instead of using fresh renkon I used the packaged variety. This recipe is from ふじたかな on Cookpad. It is called Hasselback Renkon ☆ Crisp & Crunchy (ハッセルバック蓮根☆カリカリほっくり).
Prepare the lotus root. Skin and soak if needed. Put in a pot of water on medium heat.
Boil for 3-4 minutes.
Place the lotus root on a cutting board and use disposable chopsticks to cut the root like you would cut Hasselback potatoes. Slice into 2-3 mm pieces.
Rinse thoroughly with water, opening the flaps as you rinse.
Put in a skillet and pour olive oil in the pan. Use your fingers to work the oil between the slices.
Place a crushed garlic in the pan on the olive oil (I also used garlic powder to put between the slices and give it a good coating).
Bake at 180°C (355°F) for 25 minutes.
Open the oven and put the butter on the lotus root and continue to bake.
Finish with Parmesan and pepper.
Waku Waku Results:
Waku Waku Review:
This had a very very light flavor. I used fresh Parmesan cheese and freshly cracked pepper and I felt this was light on flavor. I cannot even imagine how bland it would be if you used sprinkle cheese and pepper that was pre-cracked. It didn’t clash, but it just had such a light taste that I didn’t feel it was for me. I usually like things with more flavor and this was too bland. If you do make this recipe I suggest that you do like I did and use garlic powder or even fresh garlic in between the slices. I also suggest using a lot of cheese and pepper.
As the renkon bakes it will fan out to look like a little grub. Don’t worry too much about it not fanning out before cooking. It is definitely an impressive looking dish, but I would pair it with something that has a lot of flavor that way it doesn’t compete with the main dish.
It was extremely mild. I think it could use salt or perhaps it would be better as a side dish to something like a creamy pasta. I guess you could compare it to broccoli or cauliflower. Really mild and needs something else to go with it.
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