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350 g
200 g
2 tbsp
2 tsp
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Pork Filling:
200 g
60 g
2 tsp
1 tsp
1 |
Lotus root, peeled and cut into 1 cm
slices and kept in water
Eggplant (aubergine) cut into 1 cm
slices
All-purpose plain flour
Japanese mustard paste
Cooking oil
Salt and pepper to taste
Tempura batter for deep-frying
Ground pork
Onions, finely chopped
Cornstarch
Dark soy sauce
Egg lightly beaten
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