Cut the lotus root into half-moon slices (5mm thick) and soak in water to remove excess starch. Drain and dry. Trim the stems off the shiso leaves.

Lay a slice of pork loin flat, season with salt and pepper, and dust with potato starch.

Place a shiso leaf and a slice of lotus root on the pork and roll tightly. Repeat to make 8 rolls. Dust the rolls with potato starch.

Mix the sauce ingredients (sake, mirin, sugar, soy sauce, grated ginger) in a bowl.

Heat salad oil in a frying pan over medium heat. Place the rolls seam-side down and cook until browned on all sides. Add 1 tsp sake, cover, and steam on low heat for 5 minutes. Remove excess oil with a paper towel.