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Nelumbo nucifera - lotus root - known in Japan as renkon - is the edible rhizome of the lotus flower.

It doesn’t have a particularly strong taste, and is often prepared in vinegar or simmered with other veggies. It’s a very pretty food and you can even stuff the holes. More commonly now it has become a snack - renkon chips are easy to prepare and can be eaten hot or cold. Like most chips they aren’t healthy - but they are tasty!

Here in Japan you usually buy renkon washed in packs.

Ingredients

• renkon
• oil
• salt

Method

Wash the renkon and with a vegetable peeler peel the outside.

Grab a mandoline - it’s quicker than using a knife and you want uniform slices. Slice across the cross section of the renkon.

Have enough oil in a pan to do some deep frying. It should be hot! If your oil is too coll to start with you’ll just end up with soggy, greasy renkon slices.

Add in slices of renkon to the oil, keep them in there until they turned brown - remove and drain.

Sprinkle with salt and try not to eat too many as you are cooking them.

Tips

I like to use super-long chopsticks to cook these, although tongs would be fine. They can be a little bit spitty in the oil.

I usually make these and then use the same oil to fry chicken or fish. They fry up pretty cleanly.