Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, lotus root tempura stuffed with pork. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Lotus Root Tempura Stuffed with Pork is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Lotus Root Tempura Stuffed with Pork is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook lotus root tempura stuffed with pork using 18 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Lotus Root Tempura Stuffed with Pork:

1. Take 1/4 stalk Green onion (NEGI) or onion
2. Prepare 1/2-1 tsp Fresh ginger, grated
3. Take 350 g Lotus root (2 whole roots)
4. Make ready 200 g Ground pork
5. Prepare 1/4 tsp Salt
6. Prepare 1 Tbsp Flour
7. Get <Tempura batter>
8. Make ready 3/4 cup Flour (cake or pastry flour if you have it)
9. Prepare 1/4 cup Potato starch (Katakuriko)
10. Prepare 1/2 tsp Baking powder
11. Get 120 ml Sparkling water or water
12. Make ready <Dipping sauce>
13. Prepare 2 Tbsp Soy sauce
14. Prepare 1 tsp Grated ginger (optional)
15. Take 1 tsp Rice vinegar
16. Take 1/2 tsp Sugar
17. Make ready 1/2 tsp Salt
18. Take to taste Karashi mustard

Instructions to make Lotus Root Tempura Stuffed with Pork:

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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