Fried Lotus Root with Pork – delicious pork & shiitake mushroom mixture sandwiched between lotus root and deep-fried until crunchy. It’s one of my favorite ways to enjoy lotus root growing up!
I hope everyone in the US is enjoying their 4th of July weekend (Independence Day). My weekend has been filled with continuous fun events with family and friends and I’m spending a little time away from the blogosphere.
Today, I’ll share a lotus root recipe. If you have spent quite a bit of time in Asia, then you are probably familiar with lotus root as an ingredient. I found out that lotus root is not so well-known in the US after I started blogging. Here’s my favorite way of eating lotus root and I hope you will give it a try!
Have a wonderful Monday to all of you, and Happy Independence Day to everyone in the US!
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Fried Lotus Root with Pork
Ingredients
- 2 green onions/scallions (finely chopped)
- 2 shiitake mushrooms (finely chopped)
- 2-3 lotus root (renkon) (I used a pre-boiled “Rekon no Mizuni” package, cut into thin slices)
- ½ lb ground pork
- ½ cup potato starch or cornstarch
For Seasonings
- 2 Tbsp potato starch or cornstarch
- 1 tsp ginger (grated)
- 1 tsp sake
- 1 tsp miso (I used awase miso)
For the Sauce
For Slurry Sauce
- ½ Tbsp potato starch or cornstarch
- 1 Tbsp water
For Garnish
- kaiware daikon radish sprouts (to garnish)
Instructions
- Gather all the ingredients. In a medium bowl, whisk together all the ingredients for the sauce.
- Cut green onions into thin pieces, mince shiitake mushrooms, and cut the lotus root into ⅛ inch (6 mm) slices. Put them all in a large bowl.
- Add the seasonings to the bowl and mix well with your hands until the mixture gets sticky.
- On a slice of lotus root, put a teaspoon of the meat mixture and spread. Put another slice of lotus root on top and press down to make a sandwich. Continue with the rest of the mixture and lotus root slices.
- In a large frying pan, heat ½ inch of oil on medium heat.
- Coat the lotus root with potato starch (cornstarch) and shake off any excess starch.
- When the oil is hot, gently place lotus root in the pan. Cook both sides until nicely browned. When the meat is cooked thoroughly, transfer it to a paper towel to drain excess oil.
- Meanwhile, in a small saucepan/frying pan, add all the ingredients for the sauce and cook on medium-low heat. In a small bowl, combine the starch and water and mix well. When the sauce is simmering, add the mixture to the pan and mix quickly and thoroughly. Turn off the heat and set aside until you are done with deep frying.
To Serve
- Reheat the sauce just before you serve. Pour the sauce over the lotus root and serve immediately.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.
I tried this with fresh lotus root (which I pre-boiled) and pre-boiled from the bag. The one in the bag is a little too thick but still delicious! I also used ground chicken instead of pork. Watch out on the potato starch-you don’t need a thick coating of it (I learned this after my first batch). Also, I used dehydrated shiitake mushrooms (soaked for 40 min. Before, then finely chopped). This is a new favorite from my favorite site!!
Hello, Alice. Thank you for trying Nami’s recipe and providing feedback!
We are delighted to hear that you enjoy our website and this dish! We hope you continue to enjoy many of Nami’s recipes. Happy cooking! 🤗