Stuffed Renkon (Lotus Root)

Peel 2 or 3 medium size fresh lotus roots and cut off ends. Parboil in 2 quarts of boiling water with 1 tbsp. vinegar, drain.

Filling:

• 1 cup miso
• 3 tbsp. sugar
• ¼ tsp. salt
• 1 tsp. monosodium glutamate

Mix well and pack into lotus roots holes with spoon or small knife. Tap renkon on table to settle mixture to bottom. Fill to top.

Make a batter with:

• ½ cup flour
• 1 tsp. baking powder
• ¼ tsp. salt
• 3 tbsp. water

Dip renkon in batter and deep fry in hot oil 10 to 15 minutes. Drain on paper towel. Cool and slice 1/3 inch thick.