Bring the water to a boil and cook for 6 minutes. Transfer to a sieve and let it stand upright to dry until the holes are completely dry (excess moisture will dilute the fillings).
In a bowl, combine 2 tsp karashi mustard and 1 Tbsp warm water and mix well.
When the oil reaches 350 ºF (180 ºC) (or drop a small amount of the batter in the oil and if it floats back to the surface in a few seconds, it’s ready.), submerge the lotus root, holding the bamboo sticks. Deep fry for 5 minutes. Make sure the lotus root is NOT TOUCHING the bottom of the pot; otherwise, the batter will stick to the bottom. Deep fry until crisp and golden brown. Drain excess oil on the wire rack until it’s cool enough to handle.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.