Lotus Root Tempura Stuffed with Pork
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.
Open in Cookpad AppCooking Instructions
- 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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