I have been wanting to make lotus root chips for a while since seeing this in Nobu Now (lotus root/renkon chips with tuna and white fish [p 24]) and Nishino’s Autumn Omakase (p 46). But I really wanted to avoid deep frying. So I chose to prepare this by:
- peeling and then mandolining renkon into wafer thin slices
- 2 1/2 T grapeseed oil for brushing the renkon slices
- baking it in a preheated 350 degrees countertop oven for 10m
Tasting the results of my labors reminded me of fresh made potato chips. It was perfect for making Matsuhisa-sama’s Sashimi Chips (as referenced above), as a garnish for Nishino-san’s yellowtail teriyaki OR a replacement twist to Thomas Keller’s ‘Soup & Sandwich’ yukon gold potato chip component.
For Memorial Day weekend, I was going to use this as a textural element to anago kababyaki purchased at Mitsuwa/Edgwater. The inspiration for this idea arose from a Nobu HK dish with grilled eel topped with ‘tatami iwashi’.
This weekend’s dish would be anago on a bed garlic sauteed spinach and topped with renkon chips. As far as I could tell, the dish well received by my family and they clearly like the flavor and textural complement to the eel. If there’s anything I would do to in adjusting the preparation, I might lower the cooking time from 10 minutes to may be 7 instead. At least now I have the technique for making a healthier snack, garnish or component for a tasting menu course offering. Perhaps I could pair renkon chips with Iron Chef Michiba’s miso marinated grilled cream cheese as an appetizer course of ‘crackers and cheese’ for a tasting menu dinner?