Hana Renkon Recipe

I absolutely adore this recipe because the earthy, crunchy lotus root paired with the savory, juicy pork mixture is like a comforting hug for my taste buds. Plus, the tangy mirin and sesame glaze adds a gourmet touch that makes it feel like I’m dining out without ever leaving my kitchen.

Hana Renkon is a wonderful dish. It is a dish I love.

It is a unique dish that features the delightful combination of crispy lotus root and savory minced pork. My version of this recipe highlights the unusual and nutritious ingredient we are calling lotus root.

The lotus root here—this is not your standard supermarket fare—is paired with a filling of minced pork that could be in any number of dumplings. It is deeply savory—thanks to soy sauce, rice vinegar, and sesame oil—and quite sweet, in the sense that the tastes seem to come forward along with the fragrance from the filling.

Ingredients

Lotus root: High in fiber, crisp, and a mild sweetness.

Ground and Chopped Pork: Serves up protein and umami richness.

Soy sauce is salty, and it also adds flavor that is hard to pin down.

You could call it depth or richness.

Some even use the word umami, which is a term most often associated with monosodium glutamate but which actually refers to the flavor of glutamate, as in the flavor of soy sauce.

Sake: Complements the dish with sweet rice flavors.

Sweetness: Balancing sugar to complement savoriness.

Mirin: Provides sweetness and an added savory glaze.

Vinegar, rice: Adds a flavor that is tangy and slightly acidic.

Sesame Oil: Provides a toasted scent and generous richness.

Ingredient Quantities

• 1 medium lotus root (about 200g)
• 200g minced pork
• 1 tablespoon soy sauce
• 1 tablespoon sake
• 1 teaspoon sugar
• 1 teaspoon starch (potato or cornstarch)
• 1 tablespoon vegetable oil
• 1 tablespoon mirin
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Salt and pepper to taste
• 2 tablespoons flour (for coating)
• Toasted sesame seeds (optional, for garnishing)

Instructions

1. Remove the skin from the lotus root, then cut it into rounds 5mm thick. Immerse the rounds in a solution of water and a little vinegar to keep them from turning color.

2. In a bowl, combine the minced pork, soy sauce, sake, sugar, and starch. Mix very well until the ingredients are fully integrated.

3. Take a lotus root slice, place a spoonful of the pork mixture on top, and cover it with another lotus root slice, just like a sandwich. Do this again and again with the remaining slices and filling.

4. Flour both sides of each “sandwich” lightly to prepare for frying.

5. In a frying pan, over a medium flame, heat the cooking oil. When the oil is hot, add the sandwich and fry. After a few minutes, when one side is a deep golden brown and the pork is cooked through, flip the frying sandwich and fry the other side.

6. In a different small bowl, mix together the mirin, rice vinegar, and sesame oil.

7. Once the sandwiches made with lotus root are cooked, the pan is filled with the mirin mixture, which is then tossed with the sandwiches (the author assures us that it is “perfectly okay” to do this if one’s partner is watching!), resulting in the sandwiches being coated in sauce. They are allowed to be in the “tossed” state for a moment longer than the three seconds that one would typically wait during such an action if one were performing it in a non-Japanese kitchen.

8. Add salt and pepper to taste and as needed for seasoning.

9. Move the lotus root sandwiches to a plate for serving.

10. If you wish, you can toast some sesame seeds and garnish the dish with them just before you serve it.

Equipment Needed

1. Peeler
2. Sharp knife
3. Cutting board
4. Medium bowl
5. Small bowl
6. Frying pan
7. Spoon
8. Tongs or spatula
9. Measuring spoons
10. Plate for serving

FAQ

• What is Hana Renkon?Renkon no Hana is a Japanese dish that offers exquisite presentations, resembling that of a flower when sliced. In this dish, Lotus root is the star ingredient and is stuffed with a savory filling, often made with minced pork, and then cooked to perfection. Lotus root can be a challenging ingredient to work with, but following three simple steps can turn it into the perfect ingredient for this dish.
• How do I prepare the lotus root?Remove the skin of the lotus root and then slice it into thick rounds, around 1 cm each. A knife works well for this, but a good peeler can also do the job. Either way, the slicing should be done with a steady hand to maintain the thickness of the rounds.
• Can I use a substitute for minced pork?Of course, you can use minced chicken or turkey in place of the pork, although that might slightly alter the flavor profile.
• What is the role of starch in this recipe?The mixture contains a binder—starch. It is needed to help the pork filling stay together when it is stuffed into the lotus root slices.
• How should I cook Hana Renkon?Once the stuffed lotus root slices have been floured, they are fried in vegetable oil, as the recipe indicates, “’til golden brown.” The way the instructions read, they could be easily mistaken for the real deal, with lotus roots that are already caramelized from frying. The magic happens when you add a mixture of soy sauce, sake, mirin, rice vinegar, and sesame oil to the pan at the end, when it’s almost done cooking. The rehearsal is definitely less messy.
• Is there a vegetarian version of this dish?You can indeed create a vegetarian version of this dish. Simply use a mixture of finely chopped vegetables and tofu as the filling instead of minced pork.
• How can I serve Hana Renkon?Hana Renkon may be served as an appetizer or side dish. For added flavor and visual appeal, serve it garnished with toasted sesame seeds.

Substitutions and Variations

Ground pork: Can be substituted with ground chicken or tofu for a lighter or vegetarian option.
Sake: You can use dry white wine or sherry as an alternative.
Mix 1 tablespoon of white wine with 1/2 teaspoon of sugar to use as a substitute for mirin.
If necessary, you can use apple cider vinegar or white wine vinegar in place of rice vinegar.
Tapioca starch or arrowroot powder can substitute for cornstarch or potato starch.

Pro Tips

1. Soak the Lotus Root Properly After slicing the lotus root, make sure to soak it in the water and vinegar solution for at least 5-10 minutes. This removes excess starch and keeps the lotus root crisp and white.

2. Enhance the Flavor of Pork Filling For an extra depth of flavor, consider adding a bit of grated ginger or finely chopped garlic to the pork mixture. This can enhance the savory profile and add an aromatic touch.

3. Uniform Frying When frying the lotus root sandwiches, ensure that the oil is hot enough (around 170-180°C or 340-350°F) before adding them to the pan. This will help achieve an even golden brown crust without making them too greasy.

4. Avoid Overcrowding Fry the lotus root sandwiches in batches if necessary. Overcrowding the pan can drop the oil temperature, resulting in soggy, unevenly cooked sandwiches.

5. Balancing the Sauce Taste the mirin, rice vinegar, and sesame oil sauce before adding it to the sandwiches. Adjust the ratios if needed, or add a pinch of sugar for a sweeter glaze or a dash of soy sauce for more umami.