| Category | Item |
|---|---|
| Restores | 6 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Renkon rounds wrapped in mustard miso and a turmeric batter, taken slowly through the fryer.
Obtaining
Usage
The batter goes on inside the fryer
Mixing miso with mustard, making a batter of flour and turmeric, and frying all happen in one pass of the fryer. Any oil bottle fills the oil slot. The turmeric is there only for the yellow of the coating, so a little goes far.
Advancements
Satoyama Starred CookChallenge
Bring together one of every dish on the satoyama menu and receive the banner to hang by the door
Making it step by step
Each step shows one batch. Where recipes differ, the route with fewer processing steps is shown.
Process flowchart
Arrows connect each output to the matching ingredient in the next step. Scroll horizontally to explore wider diagrams.
- Wheat
- Renkon Slices
- Miso
- Mustard Powder
- Wheat Flour
- Turmeric Plant
- Egoma Oil Bottle / Olive Oil Bottle / Rapeseed Oil Bottle / Sesame Oil BottleEgoma Oil Bottle / Olive Oil Bottle / Rapeseed Oil Bottle / Sesame Oil Bottle
In the real world
Karashi renkon belongs to the Kumamoto district. Parboiled lotus root is packed through its holes with a mustard miso of barley miso and mustard powder, coated in a yellow batter of flour and turmeric, and deep-fried. It is said to have been made for an ailing lord of the Hosokawa domain in the Edo period, and a cut round is said to resemble the Hosokawa crest.
Differences in game
Packing a whole lotus root through its holes cannot be shown, so the rounds are wrapped in the mustard miso and batter instead. Barley miso is carried by plain miso, and washing, parboiling, the hours of resting and the wiping are not steps of their own. The bamboo skewer is a way of holding the root while it is battered, so it is not an ingredient.
References and sources
- Karashi-renkon — Our Regional Cuisines — Recorded as a vegetable dish of the Kumamoto district — barley miso and mustard powder packed into lotus root, coated in a batter of flour and turmeric and fried at around 180 degrees.