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green onion ginger lotus root ground pork salt flour flour starch baking powder water soy sauce ginger vinegar sugar salt mustard
Viewed: 82 - Published at: 7 years agoIngredients
- 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
- 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
- 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
Method
- Lotus roots!
- I used two small :) You can easily peel the out skin with a regular peeler.
- Peel and slice lotus into thin slices (about 3mm or so).
- Grate ginger and mince onions.
- Soak lotus in water for 5-10 minutes.
- Drain and pat dry with paper towel.
- Meanwhile, mix ground pork with onion, ginger, salt and flour.
- Then sandwich a spoonful of the meat between two slices of lotus root.
- Repeat until all lotus "sandwiches" are done.
- Mix flour, potato starch, baking powder and salt together in a large bowl.
- Heat frying oil over medium to until hot enough to fry, about 170C/325F if you have a thermometer
- 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).
- Dip each lotus sandwich into the batter.
- Let excess batter run off before frying.
- 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.
- The tempura batter should turn out light and a bit poofy!
- 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!
