| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Lotus root rounds simmered in dashi, soy sauce and sugar until the broth soaks through.
Obtaining
Usage
A simmered dish on the sweet side
The rounds come off the cutting board. Sugar carries the sweetness here, so the dashi and the soy sauce go into the pot separately rather than combined. Both bottles come back empty when it is done.
Related guides
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.
- Soybeans
- Wheat
- Water Bottle
- Salt
- Bonito Flakes
- Dried Kelp
In the real world
Simmered renkon belongs to the Owari district of Aichi. Peeled lotus root is cut into thick rounds and simmered in dashi, mirin, sake and sugar, then finished with soy sauce and left to cool so the flavour soaks in. Owari has grown lotus root since the Edo period, and the dish appears through autumn and winter and at the New Year table.
Differences in game
Peeling and cutting into thick rounds are carried by the renkon slices. The mirin is dropped and its sweetness handed to the sugar, and no sake is used. Simmering, adding the soy sauce and cooling to let the flavour settle are three passes over the same pot, so they fold into one turn, with the cooling carried by the length of the simmer.
References and sources
- Renkon no Nimono — Our Regional Cuisines — Recorded as a dish of the Owari district — cut lotus root into rounds, simmer it in dashi, mirin, sake and sugar, add soy sauce and let it cool so the flavour soaks in.