Lotus Root Tempura Stuffed with Pork

Name: Lotus Root Tempura Stuffed with Pork
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1/4 stalk Green onion (NEGI) or onion; 1/2-1 tsp Fresh ginger, grated; 350 g Lotus root (2 whole roots); 200 g Ground pork; 1/4 tsp Salt; 1 Tbsp Flour; <Tempura batter>; 3/4 cup Flour (cake or pastry flour if you have it); 1/4 cup Potato starch (Katakuriko); 1/2 tsp Baking powder; 120 ml Sparkling water or water; <Dipping sauce>; 2 Tbsp Soy sauce; 1 tsp Grated ginger (optional); 1 tsp Rice vinegar; 1/2 tsp Sugar; 1/2 tsp Salt; to taste Karashi mustard

Sachiko @cook_2624747

Kyoto, Japan

This is a recipe I learned from my favorite izakaya (kind of Japanese pub). I loved it so much I made the ladies at the izakaya teach me, haha.

Sachiko @cook_2624747

Kyoto, Japan

This is a recipe I learned from my favorite izakaya (kind of Japanese pub). I loved it so much I made the ladies at the izakaya teach me, haha.

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Ingredients

30 mins

4 servings

1/4 stalkGreen onion (NEGI) or onion
1/2-1 tspFresh ginger, grated
350 gLotus root (2 whole roots)
200 gGround pork
1/4 tspSalt
1 TbspFlour
3/4 cupFlour (cake or pastry flour if you have it)
1/4 cupPotato starch (Katakuriko)
1/2 tspBaking powder
120 mlSparkling water or water
2 TbspSoy sauce
1 tspGrated ginger (optional)
1 tspRice vinegar
1/2 tspSugar
1/2 tspSalt
to tasteKarashi mustard

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Steps

30 mins

1

Lotus roots! I used two small :) You can easily peel the out skin with a regular peeler.
2

Peel and slice lotus into thin slices (about 3mm or so).
3

Grate ginger and mince onions.
4

Soak lotus in water for 5-10 minutes. Drain and pat dry with paper towel.
5

Meanwhile, mix ground pork with onion, ginger, salt and flour. Then sandwich a spoonful of the meat between two slices of lotus root.
6

Repeat until all lotus "sandwiches" are done.
7

Mix flour, potato starch, baking powder and salt together in a large bowl.
8

Heat frying oil over medium to until hot enough to fry, about 170C/325F if you have a thermometer
9

When ready to fry, mix sparkling water (or just cold water) into flour until you get a consistency of heavy cream (it was about 120 ml for me).
10

Dip each lotus sandwich into the batter. Let excess batter run off before frying.
11

Fry until batter is crisp and meat is cooked - a couple minutes each. Cut one in half to check the meat if you're worried.
12

The tempura batter should turn out light and a bit poofy!
13

Mix soy sauce, vinegar, sugar and ginger (if using) for dipping sauce. Slice each lotus sandwich in half and serve with dipping sauce and karashi mustard. Yum!

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Sachiko @cook_2624747

on October 19, 2015 02:05

Kyoto, Japan

I'm from Kyoto, Japan! Maybe you heard of it because it has so many famous places? I love cooking and English so I want to share some Japanese recipes in English!