Lotus root balls renkon no otoshi age

This vegetarian side dish makes a great snack to serve between meals or at a party. 

Serves 5

• Lotus roots 2, about 200 g (7 oz) each
• Green shishito peppers 8
• Dried black fungus 5 g ( 1/6 oz), soaked in water to soften, drained and cut into thin strips
• Carrot 2-cm (1-in), peeled and cut into thin strips
• Potato starch 4 Tbsp
• Japanese soy sauce (shoyu) 2 tsp + more to serve on the side
• Mirin 2 tsp
• Salt to taste
• Ground white pepper to taste
• Cooking oil for deep-frying
• Grated white radish (daikon) as desired 

1. Peel lotus roots and grate fi nely. Drain well by squeezing with your hands.
2. To prevent green shishito peppers from splattering when deep-frying, use a knife to cut slits on the sides. Set aside.
3. In a large mixing bowl, combine lotus roots, black fungus, carrot, potato starch, soy sauce, mirin, salt and pepper. Mix well to combine. Using a teaspoon, scoop out 2 tsp of lotus root mixture and roll into ping pongsize balls. Repeat until mixture is used up.
4. Heat oil for deep-frying and cook lotus root balls until golden brown. Drain well on kitchen towels.
5. Reheat oil and deep-fry green shishito peppers for about 30 seconds. Drain well.
6. Serve lotus root balls with green shishito peppers and grated white radish drizzled with some soy sauce.