Renkon mochi

Ingredients:
Lotus Root (i grate it with japanese grater/ oroshigane but i suppose food processor might work) 300g
Lotus Root Starch (or sub tapioca starch) 15g
Salt 2g

Mix tgt and deep fry (or pan fry).

The one in the picture was sauced with bekkoan (meaning turtle shell sauce, as the colour of the sauce resembles the shell of a turtle, if i remember correctly) and lightly dressed with sesame oil. Bekkoan is made of koikuchi shouyu (also known as the most common japanese soy sauce around the world, more tokyo style food usage), dashi (in this case kelp and bonito flakes stock, my ratio is 4l water, 40g bonito flakes, 20g kelp ideally makombu) and thickened with arrow root starch (or sub with potato starch).

Also served with Fried Eggplant, Dashi poached Snap Pea, and lotus root chips.