Finely chop the tsubozuke pickles. In a microwave-safe container, beat the egg and cover loosely with plastic wrap. Microwave at 600W for 30 seconds, stir, then microwave for another 20 seconds until set. Break apart with a fork, let cool, and mix with the remaining tartar sauce ingredients.

Pat the salmon dry with paper towels and cut into bite-sized pieces. Coat both sides with potato starch.

Peel the lotus root, cut it lengthwise in half, then slice into 7mm thick pieces. Soak in water briefly, drain, and pat dry. Coat both sides with potato starch.

Heat salad oil in a frying pan over medium heat. Add the salmon and lotus root, cooking until browned on one side. Flip and cook for another 3 minutes.