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4.8 from 27 votes

Fried Lotus Root with Pork

Fried Lotus Root with Pork - delicious pork & shiitake mushroom mixture sandwiched between lotus root and deep-fried until crunchy. It's one of my favorite ways to enjoy lotus root growing up!

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings: 4
Calories: 301 kcal
Course: Appetizer
Cuisine: Japanese

Ingredients

  • 2 green onions/scallions (finely chopped)
  • 2 Shiitake mushrooms (finely chopped)
  • 2-3 lotus root (renkon) (I used a pre-boiled “Rekon no Mizuni” package, cut into thin slices)
  • ½ lb ground pork
  • ½ cup potato starch or cornstarch
For Seasonings
  • 2 Tbsp potato starch or cornstarch
  • 1 tsp ginger (grated)
  • 1 tsp sake
  • 1 tsp miso (I used awase miso)
For the Sauce
  • ⅓ cup water (⅓ cup + 4 tsp to be precise)
  • 2 Tbsp soy sauce
  • 1 Tbsp sake
  • 1 Tbsp sugar
  • 1 Tbsp mirin
For Slurry Sauce
  • ½ Tbsp potato starch or cornstarch
  • 1 Tbsp water
For Garnish
  • kaiware daikon radish sprouts (to garnish)

Instructions

    Cup of Yum
  1. Gather all the ingredients. In a medium bowl, whisk together all the ingredients for the sauce.
  2. Cut green onions into thin pieces, mince shiitake mushrooms, and cut the lotus root into ⅛ inch (6 mm) slices. Put them all in a large bowl.
  3. Add the seasonings to the bowl and mix well with your hands until the mixture gets sticky.
  4. On a slice of lotus root, put a teaspoon of the meat mixture and spread. Put another slice of lotus root on top and press down to make a sandwich. Continue with the rest of the mixture and lotus root slices.
  5. In a large frying pan, heat ½ inch of oil on medium heat.
  6. Coat the lotus root with potato starch (cornstarch) and shake off any excess starch.
  7. When the oil is hot, gently place lotus root in the pan. Cook both sides until nicely browned. When the meat is cooked thoroughly, transfer it to a paper towel to drain excess oil.
  8. Meanwhile, in a small saucepan/frying pan, add all the ingredients for the sauce and cook on medium-low heat. In a small bowl, combine the starch and water and mix well. When the sauce is simmering, add the mixture to the pan and mix quickly and thoroughly. Turn off the heat and set aside until you are done with deep frying.
To Serve
  1. Reheat the sauce just before you serve. Pour the sauce over the lotus root and serve immediately.
To Store
  1. You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.

Nutrition Information

Calories 301kcal (15%) Carbohydrates 33g (11%) Protein 14g (28%) Fat 12g (18%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 41mg (14%) Sodium 365mg (15%) Potassium 760mg (22%) Fiber 5g (20%) Sugar 3g (6%) Vitamin A 65IU (1%) Vitamin C 28mg (31%) Calcium 56mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 301

% Daily Value*

Calories 301kcal 15%
Carbohydrates 33g 11%
Protein 14g 28%
Fat 12g 18%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Cholesterol 41mg 14%
Sodium 365mg 15%
Potassium 760mg 16%
Fiber 5g 20%
Sugar 3g 6%
Vitamin A 65IU 1%
Vitamin C 28mg 31%
Calcium 56mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.