Japanese Meat, Duck and Chicken Recipes - Stuffed Louts Root and eggplant Tempura

Ingredients

• 8 oz (250 g) lotus root, peeled, sliced and kept in water or 10 oz (300 g) slender Japanese eggplant, sliced diagonally

• Cornstarch, for dusting

• Tempura Batter (see recipe)

• Oil, for deep-frying

• Salt and pepper, to taste

• Prepared Japanese mustard paste (optional), to serve

Pork Filling

• 7 oz (200 g) ground pork

• 4 tablespoons minced onion

• 2 teaspoons cornstarch

• 1 egg, lightly beaten

• 1 teaspoon Japanese soy sauce

Tempura Dipping Sauce

• 1 cup (250 ml) Basic Dashi Stock (see recipe) or 1/2 teaspoon dashi stock granules dissolved in 1 cup (250 ml) hot water

• 1 1/2 tablespoons Japanese soy sauce

• 3 tablespoons mirin

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Method:

1. Make the Tempura Dipping Sauce by bringing all the ingredients to a boil in a small saucepan. Remove from the heat and cover to keep warm.

2. Prepare the Pork Filling by combining all the ingredients and mixing well.

3. Pat the lotus root slices dry and dust both sides with a little cornstarch. Place some of the Pork Filling on a lotus root slice and top with another slice of root, and press lightly and set aside on a dry plate. Repeat until all the lotus root is used up.

4. Prepare the Tempura Batter. Heat the oil in a wok until moderately hot. Dip the pork-filled vegetable slices in the Batter and deep-fry until golden brown on both sides. Drain on paper towels and sprinkle with a little salt and pepper.

5. Serve immediately accompanied with warm Tempura Dipping Sauce and Japanese mustard, if desired.