Ogura Renkon Lotus Root Stuffed with Sweet Azuki
Quick answer
- Total time
- 220 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 5
About this dish
Ogura renkon is an Ibaraki specialty that stands thick lotus-root sections with their holes upward, fills those channels loosely with dry azuki beans, and simmers both together over low heat for two to three hours before sweetening with sugar and salt.
Read more
The dish endured in homes because both lotus root from the Kasumigaura wetlands and azuki could be grown locally. As the beans cook, the lotus root takes on a purple-red cast compared to shiho color, named for Mount Tsukuba when its slopes redden in morning and evening light. Packing the holes solid would let the expanding beans split the root, so they are filled only halfway to two-thirds. The sections stand snugly in the pan so they cannot tumble and remain submerged under gently bubbling water. Sugar and salt enter only after root and beans are completely tender. Slow cooling lets the syrup penetrate before the logs are cut into one-centimeter rounds that display azuki set in every channel.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Peel 200g lotus root, trim both ends flat, and cut into 5cm sections.
Run water through every channel until no soil remains.
- 2Step
Sort 25g dried azuki, rinse twice in cold water, and drain.
Stand each lotus section upright and use a small funnel to fill every channel loosely only halfway to two-thirds.
- 3Control
Stand the lotus sections snugly in a narrow deep pot so they cannot fall.
Scatter remaining azuki between them and add 1.2L potable water, covering the roots by 2cm.
- 4Control
Bring gradually to a boil over medium heat and skim foam.
Lower the heat, fit a paper drop lid, and simmer with only small bubbles for 2 to 3 hours.
- 5Step
Check the water level every 30 minutes and add hot water if the lotus root is exposed.
Confirm a skewer enters the center smoothly and one azuki crushes easily when pressed.
- 6Control
Add 100g sugar in two portions, simmering 10 minutes after each.
Dissolve 1g salt, turn off the heat, and cool completely in the pot under the paper lid.
- 7Finish
Carefully lift the cooled lotus root from the liquid and drain briefly.
Wipe a thin knife with a damp cloth between cuts, slice into 1cm rounds, and divide among four plates.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Dry azuki loosely packed into 5cm lotus sections
- Finish cue
- Carefully lift the cooled lotus root from the liquid and drain briefly.
- Storage and reheating
- Dissolve 1g salt, turn off the heat, and cool completely in the pot under the paper lid.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
220min, 5 ingredients
Category median
45min, 6 ingredients
Based on 144 recipes
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