Kushi-age ("Fried Sticks")

Name: Kushi-age ("Fried Sticks")
Ingredients: 1 oz. hanpen (Japanese fish cake); 4 oz. fresh lotus root, peeled, trimmed, and sliced crosswise into G"-thick pieces; 1" pieces young ginger, thinly sliced crosswise; 8 medium shrimp, peeled, with tail shells intact; 1 lemon, halved; 4 baby artichokes; 4 oz. beef tenderloin, sliced into 8 thin 2" x 1" strips; 1⁄4 head cauliflower, separated into florets; 1⁄4 head broccoli, separated into florets; 1 sweet potato, peeled and sliced crosswise into ¼"-thick pieces; 3 cups rice bran oil or peanut oil plus 2 dashes of Asian sesame oil; 3 cups panko (Japanese breadcrumbs); 1 cup potato starch

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We were served these snacks garnished with pickled and variously carved Japanese red and white turnips and broth-simmered red carrots.

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Ingredients

1 oz. hanpen (Japanese fish cake)
4 oz. fresh lotus root, peeled, trimmed, and sliced crosswise into G"-thick pieces
1" pieces young ginger, thinly sliced crosswise
8 medium shrimp, peeled, with tail shells intact
1 lemon, halved
4 baby artichokes
4 oz. beef tenderloin, sliced into 8 thin 2" x 1" strips
1⁄4 head cauliflower, separated into florets
1⁄4 head broccoli, separated into florets
1 sweet potato, peeled and sliced crosswise into ¼"-thick pieces
3 cups rice bran oil or peanut oil plus 2 dashes of Asian sesame oil
3 cups panko (Japanese breadcrumbs)
1 cup potato starch