Renkon Yakitori is a Japanese dish made by skewering slices of lotus root stuffed with a savory filling, then grilling or broiling to perfection. The crispy texture of the lotus root combined with the savory filling creates a unique and delightful bite. It’s often glazed with a tangy tare sauce for extra flavor, making it a fantastic appetizer or side dish for any Japanese meal.
Ingredients:
For the Stuffed Lotus Root:
- 1 medium-sized lotus root (renkon), peeled and cut into 1/4-inch thick slices
- 1/2 lb (225g) ground chicken (or pork for variation)
- 1/4 cup finely chopped shiitake mushrooms (or any mushrooms of choice)
- 2 tablespoons chopped green onions
- 1 tablespoon grated ginger
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1/2 tablespoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Tare Sauce (optional):
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1 teaspoon sake (optional)
Directions:
- Prepare the Lotus Root:
Peel the lotus root and cut it into 1/4-inch thick slices. Use a small spoon or melon baller to carefully scoop out the centers of each slice, creating a small pocket for the stuffing. Rinse the slices under cold water to remove any excess starch and set aside in a bowl of water to prevent browning. - Make the Filling:
In a bowl, combine the ground chicken (or pork), chopped shiitake mushrooms, green onions, grated ginger, soy sauce, mirin, sesame oil, salt, and pepper. Mix everything thoroughly until well-combined. - Stuff the Lotus Root:
Using a spoon, carefully stuff each lotus root slice with the filling. Be generous but make sure the filling is evenly distributed without spilling out. You can press the filling down lightly to secure it. - Prepare the Skewers:
Thread each stuffed lotus root slice onto bamboo skewers, ensuring they are spaced out evenly. If the lotus root slices are too small to hold by themselves, you can thread them two at a time for better stability. - Grill or Broil:
Preheat the grill or broiler to medium heat. Place the skewers on the grill and cook for about 4-5 minutes on each side, or until the lotus root is lightly charred and the filling is cooked through. If you’re broiling, keep an eye on them to prevent burning. - Prepare the Tare Sauce (Optional):
While grilling, combine the soy sauce, mirin, sugar, and sake (if using) in a small saucepan. Heat over medium heat until the sauce thickens slightly, about 3-4 minutes. Brush the sauce over the skewers in the last minute of grilling, or serve it on the side for dipping. - Serve:
Once cooked, remove the skewers from the grill and serve hot. Garnish with sesame seeds or extra green onions, if desired, and serve with steamed rice or other Japanese sides.
Enjoy your delicious Renkon Yakitori!
