Well TGIF – Thank God it’s Fry-day, literally. The Missus was craving some fried food, and decided on a Japanese style stuffed lotus root dish. Not wanting to waste a rare fried food opportunity, and any oil, I decided to make some Spicy Garlic Chicken, which I haven’t made in over a decade.
Sometimes 4 cups of rice ain’t enough for me!
Japanese Style Stuffed Lotus Root
This recipe is based on the one from a book called Recipes of Japanese Cooking, and just recently translated into English. You may be able to find it in various Japanese Bookstores.
1-1 1/2 Lb Lotus Root
1/2 Lb Shrimp, cleaned,peeled, and deveined.
1-2 Stalks Green Onion Green Parts only sliced thin
2" Piece of Ginger Grated
1 Tsp Sake
1 Tb Katakuriko (Japanese Potato Starch)
1/2 Tsp Salt
1 Tsp Sake
10-12 Shiso Leaves(also known as Perilla, or Beefsteak plant leaves), rinsed clean.
1 Sheet Nori cut into 1/3" strips
1/2 Cup Flour
Salt
Oil for Deep Frying
2-3 Tb White Vinegar in 4 Cups water
Lemon
1 – Peel the lotus root and slice into 1/8" pieces, then slice pieces into "half-moons". Soak Lotus Root in vinegar-water for 5 minutes. This will remove any bitterness from the lotus 
root.Remove from water, drain, and dry.
2 – Place shrimp, green onion, ginger, sake, katakuriko, and 1/2 tsp salt into the bowl of a food processor and grind until a ball of "paste" is formed.
3 – Slice shiso leaves in half.
4 – Pair the lotus root slices. Place a shiso leaf on on half of the sliced lotus root, add shrimp paste, and place other half of the lotus root on top, creating a "sandwich". Wrap the sandwich with the strip of nori.
5 – Dust the lotus root with Flour, and deep fry in 350 degree oil. When the sandwich floats, and the bubbling lessens, remove from oil and drain.
6 – Slice lemon into wedges and serve with Stuffed Lotus Root.
Spicy Garlic Chicken
I don’t remember when or where I got the original recipe. I’ve made several changes to it over the years.
3-4 Lbs Boneless Chicken Thighs, cut into cubes, wedges, strips, or whatever shape you desire.
1/4 Cup Soy Sauce
Black Pepper
2 Tb Granulated Garlic
1/2 Cup Flour
1/2 Cup Cornstarch
1 Tsp Baking Powder
Sauce:
1/2 Cup Soy sauce
1/2 Cup Sugar
1/4 Cup Mirin
1 Tb Red Pepper Flakes
2 Whole Heads of Garlic Minced
1 Tsp Black Pepper
2 Stalks Green Onion Minced
2 Tb Cilantro Minced
1 – Coat chicken with soy sauce and season with pepper and granulated garlic.
2 – Mix together flour, cornstarch, and baking powder. Add chicken, mix well, and refrigerate overnight.
3 – Combine together first six sauce ingredients in a small pot, over medium heat. Stir together until the sugar is dissolved, and alcohol from mirin is burned off. Remove from heat and add green onion and cilantro. Set aside to cool.
4 – Heat oil to 350 degrees and fry chicken pieces. When the chicken is done, drain quickly, and dip/dredge chicken in the sauce, and remove.
5 – Eat with plenty of rice!
Just another thing to love about Fry, ummm Fridays! Have a great weekend!