Cut the lotus root into halves. Slice one half into thin 5mm slices and chop the other half roughly. Soak both in water and drain.

Mix breadcrumbs and milk in a bowl. Add ground meat, egg, salt, pepper, and chopped lotus root. Mix until sticky to form the meat mixture.

Spread salad oil thinly in a pan using a paper towel. Arrange sliced lotus root, sprinkle flour, and spread the meat mixture evenly on top. Cook over medium heat for 3 minutes until lightly browned.

Flip the meat mixture, cover with a lid, and cook over low heat for 8 minutes until fully cooked. Remove from the pan.

Wipe excess oil from the pan, add sake, sugar, soy sauce, and garlic. Simmer over medium heat for 2-3 minutes. Add butter and black pepper, stirring to melt the butter.