Fried Lotus Root with Pork 蓮根のはさみ揚げ

justonecookbook.com

Rosemary

I mostly cook a mix of Australian and Asian comfort foods

2 green onions/scallions (finely chopped)

2 shiitake mushrooms (finely chopped)

2 to 3 lotus root (renkon) (I used a pre-boiled “Rekon no Mizuni” package, cut into thin slices)

½ lb ground pork (227 g)

½ cup potato starch/cornstarch (100 g)

Kaiware radish sprouts (to garnish)

subheading: Seasonings:

2 Tbsp potato starch/cornstarch

1 tsp ginger (grated)

1 tsp sake

1 tsp miso (I used awase miso)

subheading: Sauce:

⅓ cup water (100 ml)

2 Tbsp soy sauce

1 Tbsp sake

1 Tbsp sugar

1 Tbsp mirin

subheading: For thickening sauce:

½ Tbsp potato starch/cornstarch

1 Tbsp water

Directions at justonecookbook.com

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