Steps

1. Peel and cut 100g of lotus root into 5mm thick, fan-shaped pieces.
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2. Soak the cut lotus root in vinegar water for about 5 minutes to remove bitterness.
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3. Finely chop 150g of minced pork into 1cm pieces.
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4. In a bowl, combine the seasonings [A] (2 tsp soy sauce, 2 tsp cooking sake (rice wine), 1 tsp sugar, 1 tsp chicken stock powder, 1 tsp grated garlic, 1 tsp grated ginger).
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5. Drain the lotus root that has been soaked in vinegar water.
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6. Add the drained lotus root and the chopped minced pork to the bowl with the combined seasonings and mix well by massaging.
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7. Once the ingredients are mixed, add and mix in 1 beaten egg.
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8. After mixing in the egg, add 2 tbsp of all-purpose flour and mix.
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9. Add an additional 1 tbsp of potato starch and mix well.
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10. Heat about 3cm of frying oil in a frying pan to medium heat (170°C / 340°F). The oil is ready when small bubbles form around a chopstick inserted into it.
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11. Scoop the mixture using a tablespoon (about 1 tbsp) and drop it evenly into the hot oil.
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12. After about 1.5 to 2 minutes, when they start to brown, flip them and fry for another 3.5 to 4 minutes until golden brown all over.
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13. Once they are golden brown, remove them from the oil and drain excess oil.
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14. Fry the remaining mixture in the same way.
    🕒 03:05
15. Arrange the fried pork and lotus root karaage on a plate. They are delicious as is due to the well-seasoned batter. Adding mayonnaise on the side is also recommended if you like.
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