1. In a bowl, add all the ingredient A and knead until well combined and sticky. Set aside.
2. Gently pat the lotus root dry with a paper towel. On a slice of lotus root, place about 2 tbsp filling from #1 and spread. Cover with another slice of lotus root on top and press down to make a sandwich.
3. In a small cooking pot, add the sauce ingredient and bring it to boil. Simmer for a few minutes until the sauce is slightly thickened. Set aside.
4. Coat the lotus roots 'sandwich' with katakuriko thinly. When all are ready, add a generous amount of oil to a skillet on medium-low heat and place the sandwiches gently on it. Cook one side until browned and flip to the other side. Cover and simmer for about 5 mins or cook until meat is cooked through.
2 tbsp cake flour or plain flour - dissolve 3 tbsp water
1 packet of spring roll wrap (about 25 to 30 papers)
1. In a frying-pan, heat 1 tbsp vegetable oil and fry garlic and ginger until fragrant. Add onion, lotus root, vermicelli and cook until wilted over medium heat. Add tuna and cook for another 2 mins.
2. Add all the ingredient A to season. Turn the heat to high and pour diluted katakuriko/potato starch to thicken the sauce. Let it cool to room temperature.
3. Lay a spring roll wrap flat, tip down. Place the filling mixture centered in the lower tier of the wrap. Roll up tightly. Dab a little 'glue' mixture along the edges to seal. Repeat until you finish the filling mixture.
4. Pour enough oil in a wok or large saucepan and heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough :). Place the rolls gently in the oil and cook both side, turning occasionally, until nicely and evenly golden. Transfer them to a plate lined with paper towels to drain the excess oil.
1. Peel the lotus root skin, slice them 3 to 4 mm thick and add water and vinegar, then soak for about 10 mins.
2.Meanwhile making the filling , in a medium bowl, put together well drained canned tuna and onion. Pour into mayonnaise, sugar, salt and soy sauce. Mix well and set aside.
3. For the lotus root, gently pat them dry with a paper towel, then add salt and pepper both sides. On a slice of lotus root, place about 2 tbsp filling and spread. Cover another slice of lotus root on top and press down to make a sandwich! Repeat until you use all renkon and filling.
4. In a bowl, add egg and milk. Mix well. Coat renkon sandwich with flour thinly, then dip into egg-milk mix, and finally coat thoroughly with Panko (bread crumbs).
5. Put a tiny amount of panko to check the oil is ready. If it sizzles, it's ready! (or stick a chopstick in the oil and see if bubbles start to appear around the chopstick). Removing excess panko, press them gently. Fry them on both sides until browned.