Fried Lotus Root with Pork

If you have spent quite a bit of time in Asia, then you are probably familiar with lotus root as an ingredient.

Author: Namiko Chen

Serves: 4

Ingredients

• 2 green onions, finely chopped
• 2 shiitake mushrooms, finely chopped
• 1 pkg (3 pieces) boiled lotus root(“Rekon no Mizuni”), cut into thin slices
• ½ lb ground pork
• ½ cup corn starch
• Kaiware daikon for garnish

Seasonings

• 2 Tbsp. corn starch
• 1 tsp. grated ginger
• 1 tsp. sake
• 1 tsp. miso (I use awase miso)

Sauce

• ⅓ cup water
• 2 Tbsp. soy sauce
• 1 Tbsp. sake
• 1 Tbsp. sugar
• 1 Tbsp. mirin

For thickening sauce

• ½ Tbsp. corn starch
• 1 Tbsp. water
  

Instructions

1. In a medium bowl, combine all the ingredients for Seasonings.
2. Cut green onions, shiitake mushrooms, and lotus root.
   
3. Add the meat, green onion, shiitake mushroom in the Seasoning bowl. Mix well with hands until the mixture gets sticky and set aside.
   
4. On a slice of lotus root, place a teaspoon of the filling and spread. Put another slice of lotus root on top and press down to make a sandwich.
   
5. In a large non-stick frying pan, heat ¼ inch of oil on medium-high heat.
   
6. Dredge the lotus root in the corn starch and remove excess.
   
7. When the oil is hot, gently place lotus root in the pan. Cook both sides until nicely browned. When the meat is cooked thoroughly, remove onto a paper towel to drain oil.
   
8. Meanwhile in a small saucepan/frying pan, add all the ingredients for Sauce and cook on medium low heat. In a small bowl, combine corn starch and water and mix well. When the Sauce is simmering, add corn starch mixture (make sure it’s completely mixed) in the pan and mix quickly and thoroughly. Turn off the heat and set aside until you are done with deep frying.
   
9. Reheat the sauce just before you serve. Pour the sauce over the lotus root and serve immediately.
   

http://www.justonecookbook.com/fried-lotus-root-with-pork/