tag:blogger.com,1999:blog-3101980281470446262.post9137048227241199704..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: Renkon no Hasami Yaki/レンコンのはさみ焼きHiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-3101980281470446262.post-52928898113471028842012-01-07T06:16:25.771+09:002012-01-07T06:16:25.771+09:00Sissi: Once frozen lotus roots are still firm but ...Sissi: Once frozen lotus roots are still firm but they have lost some of their crispness and tend to be stringy. Fresh lotus root reminds on raw consumed german turnips - concerning the texture and crispness and mild taste. In fact I think you could even prepare german turnip no Hasami Yaki.Fräulein Trudehttps://www.blogger.com/profile/11786420907067152211noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-76512231042548480672012-01-07T03:21:07.285+09:002012-01-07T03:21:07.285+09:00Thank you, Hiroyuki. Since I have no idea what tas...Thank you, Hiroyuki. Since I have no idea what taste or texture it has, I wouldn't know if the softness or crunchiness are due to the freezing.Sissihttp://www.withaglass.comnoreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-85671319999623779742012-01-06T20:31:38.959+09:002012-01-06T20:31:38.959+09:00Joanna: Thanks for your comment. Renkon for rame...Joanna: Thanks for your comment. Renkon for ramen toppings!? That sounds innovative to me! I hope you like renkon hasami yaki and age!Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-49906448134591481802012-01-06T17:55:17.624+09:002012-01-06T17:55:17.624+09:00Renkon is one of my favourite ramen toppings. A lo...Renkon is one of my favourite ramen toppings. A local place uses them and they're so delicious and crunchy. I'd love to try out this recipe as lotus root is fairly easy to buy here.Joannahttps://www.blogger.com/profile/12185036735421623615noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-42793839643420214102012-01-06T08:13:46.753+09:002012-01-06T08:13:46.753+09:00muskratbyte: Here in Japan, renkon no hasami &quo...muskratbyte: Here in Japan, renkon no hasami "age" (coated and deep-fried) is very popular.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-29555465835940944812012-01-06T07:32:04.420+09:002012-01-06T07:32:04.420+09:00I love lotus root (renkon)! It's delicious (t...I love lotus root (renkon)! It's delicious (though not as healthy) in tempura. I've never before seen daikon or lotus root used the way you do.muskratbytehttps://www.blogger.com/profile/04408117945590904056noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-16606900017932237452012-01-06T06:56:59.170+09:002012-01-06T06:56:59.170+09:00Sissi: Renkon is liked for its crunchiness. I ho...Sissi: Renkon is liked for its crunchiness. I hope your frozen renkon is crunchy enough!Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-15079720711755238672012-01-05T22:50:05.495+09:002012-01-05T22:50:05.495+09:00I still have to taste lotus root... I see it froze...I still have to taste lotus root... I see it frozen in my Japanese shop, but I will make it one day. I loved the hasami yaki I made with daikon after your daikon post.Sissihttp://www.withaglass.comnoreply@blogger.com