Fried Lotus Root with Pork 蓮根のはさみ揚げ

• Gather all the ingredients.

  In a small bowl, whisk together ⅓ cup water, 2 Tbsp soy sauce, 1 Tbsp sake, 1 Tbsp sugar, and 1 Tbsp mirin for the sauce.
  
• Cut 2-3 lotus root (renkon) into ⅛ inch (6 mm) slices.
  
• Cut the 2 shiitake mushrooms into small pieces and thinly slice the 2 green onions/scallions.

  In a large bowl, combine ½ lb ground pork, the mushrooms, green onion, 2 Tbsp potato starch or cornstarch, 1 tsp grated ginger, 1 tsp sake, and 1 tsp miso. Mix well with your hands until the mixture becomes sticky and pale in color.
  
• On one slice of lotus root, place about one teaspoon of the meat mixture and spread it evenly. Top with another lotus root slice and gently press to make a sandwich. Repeat with the remaining mixture and lotus root slices.
  
• In a large frying pan, heat ½ inch of oil over medium heat.
  
• Place ½ cup potato starch or cornstarch in a bowl or prep tray. Coat the lotus root sandwiches with starch and shake off any excess.
  
• When the oil is hot, gently place lotus root sandwiches in the pan. Cook both sides until nicely browned. When the meat is fully cooked through, transfer to a paper towel-lined plate to drain the excess oil.
  
• While the lotus root is frying, you can make the sauce in another pan (or use the same pan once the frying is done).

  Add the sauce mixture to another pan and bring it to a simmer on medium-low heat. In a small bowl, mix 1 tsp potato starch or cornstarch with 1 Tbsp waterto make a slurry. Once the sauce is simmering, add the slurry and stir quickly to combine. When the sauce has thicken, turn off the heat and set aside until the lotus root is done frying.
  

To Serve

• Drizzle the sauce over the fried lotus root sandwiches. Garnish with kaiware daikon radish sprouts, if you'd like. Serve immediately.
  

To Store

• Store the leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.