• 7-cm (2¾-in) length lotus root
• 150 g (5⅓ oz) yamatoimo
• Vegetable oil for deep frying

Ginger Sauce

• 1 Tbsp ginger juice
• 2 Tbsp Japanese soy sauce

To prepare sauce, mix ginger juice and soy sauce and set aside.

Peel yamatoimo and finely grate.

Wash and peel lotus root. Slice into 0.3-cm thick slices. Spread 1 Tbsp of grated yamatoimo on a lotus root slice and place another slice on it, like a sandwich, pressing lightly.

Heat vegetable oil and slide the lotus root with yamatoimo into the hot oil. Deep fry for 1–2 minutes until light brown. Remove and drain on absorbent paper.

Arrange on 4 individual serving plates. Drizzle ginger sauce over and serve.