Stuffed Fried Lotus Root (蓮根のはさみ揚げ, Renkon no Hasami-age)

Ingredients

Equipment Needed

• •Sharp knife or mandoline for even lotus root slices
• •Deep heavy pot for frying
• •Cooking chopsticks or spider strainer
• •Wire rack set over a tray

Instructions

1. 1

   Slice the renkon

   Peel the lotus root and slice it into 24 even coins, about 5 mm thick. Slip them into cold water with the rice vinegar for 5 minutes, then drain and pat them very dry. The brief soak keeps the cut faces pale, but drying matters more now: water on the surface makes the filling slip and the batter loosen.

2. 2

   Mix the filling

   In a bowl, mix the pork, naganegi, ginger, soy sauce, sake, mirin, sugar, salt, 1 tablespoon katakuriko, and half the beaten egg. Stir in one direction until the mixture turns sticky and holds together. That stickiness is not fussing. It means the filling will cling to the lotus root instead of falling out into the oil.

   Keep the filling modest. Too much pork bulges out and cooks unevenly before the lotus root has time to crisp.
3. 3

   Build the sandwiches

   Lay half the lotus root slices on a tray and dust the inner faces lightly with katakuriko. Press a small spoonful of filling onto each slice, working a little into the holes, then cap with the remaining slices and press gently. The starch is the glue, and the holes help anchor the pork. Wipe away any filling that squeezes far past the edge.

4. 4

   Make the dip

   Put the dashi, soy sauce, and mirin in a small pan and bring just to a simmer. Cook for 1 minute, then keep warm. This is a light tentsuyu-style dipping sauce, and it should taste rounded, not salty. The fried lotus root is the center of the dish; the sauce only steadies it.

5. 5

   Prepare the batter

   Pour the oil into a deep pot to a depth of about 5 cm and heat to 170 C. While it heats, mix the remaining half egg with the ice-cold water, then stir in the flour only until streaky. A few lumps are welcome. Cold, barely mixed batter fries light; overmix it and the coating turns bready, which is a small tragedy but still avoidable.

6. 6

   Fry in batches

   Dust each sandwich lightly with flour or katakuriko, dip into the batter, and lower into the oil. Fry in small batches for 3 to 4 minutes, turning once, until the coating is pale gold and crisp and the pork center is cooked through. The oil should bubble steadily, not violently. Crowding cools the oil, and cool oil makes a greasy crust.

7. 7

   Drain and serve

   Lift the pieces to a rack, not paper towels, so the underside stays crisp. Rest 2 minutes, then serve with the warm dashi dip and a little grated daikon or lemon if you like. Arrange three or five pieces on each plate with space between them. A crowded plate makes even good frying look tired.

Chef Tips

• •Choose lotus root that feels heavy and firm, with pale skin and no sour smell at the cut end. Winter renkon is at its shun, sweeter and starchier, and it fries with better snap.
• •If you can find fresh lotus root, use it. Vacuum-packed renkon is a sensible stand-in, but rinse it and dry it very well because it often carries extra moisture from the package.
• •Use katakuriko for dusting if you have it. Cornstarch will work, but katakuriko gives the cleaner, lighter grip we want here.
• •For a meatless table, do not pretend pork is still there. Make the filling with minced lotus root, shiitake, tofu pressed dry, and a little miso, and set the dipping sauce on konbu and dried shiitake dashi. That is honmono in the temple-kitchen line, not a compromise.

Advance Preparation

• •The pork filling can be mixed up to 8 hours ahead and kept covered in the refrigerator.
• •The lotus root can be sliced and held in lightly vinegared water for up to 2 hours, but dry it thoroughly before assembling.
• •Assemble the sandwiches up to 1 hour before frying and keep them chilled, loosely covered. Batter and fry just before serving.

Frequently Asked Questions

Nutrition Information

1 serving (about 230g)