Lotus Root, Eggplant And Pork Parcel Recipe - Renkon Hasami Age

 RECIPES OF JAPAN

A whole meal in itself, the fillings of seasoned ground pork between slices of lotus root and eggplant, this 'sandwich' is then dipped in tempura batter and deep-fried.

Ingredients :

350 g 200 g 2 tbsp 2 tsp - -       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

Method : Prepare fork filling in advance by combining all ingredients and mixing well. Prepare tempura batter in advance - refer to recipe. Dry the lotus root slices well and dust both sides with a little flour. Place some of the pork filling on the lotus root and top with an eggplant slice, pressing gently. Repeat the process for the rest of the lotus root and eggplant slices. Dip the pork-filled vegetable slices in the tempura batter and deep-fry in hot oil until golden brown. To serve, arrange the deep-fried slices on a serving plate and .sprinkle with some salt and pepper with a dab of Japanese mustard.