Teriyaki Lotus Root Patties

Steps

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1. 1
   Soak the lotus root in water, scrub clean, trim both ends, peel, and place back in water to prevent discoloration.
   ▶ ≈0:40
2. 2
   Place ground meat in a bowl and beat clockwise until it develops a fluffy texture and sticks together, or process briefly in a food processor.
   ▶ ≈1:37
3. 3
   Add sugar, white pepper, garlic paste, ginger paste, soy sauce, and sake, stirring until combined. Finish with cornstarch slurry to improve texture.
   ▶ ≈2:19
4. 4
   Cover the meat filling with plastic wrap and freeze to set.
   ▶ ≈2:49
5. 5
   Mix soy sauce, sake, mirin, vinegar, sugar, and water to prepare the teriyaki sauce.
   ▶ ≈3:06
6. 6
   Slice the lotus root into pieces approximately 0.3-0.4 cm thick and keep in water.
   ▶ ≈3:17
7. 7
   Mix the frozen meat filling with chopped scallions until evenly distributed.
   ▶ ≈4:05
8. 8
   Drain the lotus root slices and coat lightly with flour, tapping off excess.
   ▶ ≈4:22
9. 9
   Place meat filling on one lotus root slice, cover with another slice, and press firmly to secure the filling within the holes; coat the sides lightly with flour.
   ▶ ≈4:47
10. 10
    Heat the pan over medium heat and pan-fry the lotus root patties until both sides are golden brown, gently turning with chopsticks.
    ▶ ≈5:27
11. 11
    Return the patties to the pan, pour in the teriyaki sauce and water, bring to a boil, then reduce heat, cover, and simmer 5-6 minutes until the sauce reduces and caramelizes.
    ▶ ≈6:17
12. 12
    Plate the finished dish and garnish with chopped scallions before serving.
    ▶ ≈7:09