APPERTIZERS

Renkon Chips
It is a Japanese word for lotus root.
As the recipe name suggests, it’s deep fried sliced lotus roots. It’s actually very simple dish, just like any other deep fried veggies but lotus root has a lot of holes as you see in the picture and that gives very nice texture when you eat it. It’s airy and crispy and once you eat it, it’s something you cannot stop eating.
Initially I wanted to bake it. At the restaurant, they deep fry but knowing how “health conscious” my readers are, I really tried to make it just like Ginji but baked. But after a few failed trials, the result of baking was not as satisfying as deep frying so I gave up.

Click here for a recipe

Hiyayakko (Cold Tofu 冷奴)
Hiyayakko (Cold Tofu 冷奴)is a Japanese chilled tofu appetizer and it’s usually served during the summer time.
The hiyayakko is usually topped with katsuobushi, green onions, grated ginger and season with a little bit of soy sauce.
However, this dish can be versatile; be creative with toppings and seasonings to enjoy chilled tofu. It can be vegetarian if you omit katsuobushi and use vegetarian condiments.

Click here for a recipe

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