Place oysters in a bowl with water and wash them 2–3 times, changing the water each time. Pat dry.

Mix the marinade ingredients (sake, soy sauce, grated garlic) in a bowl. Add oysters and let them sit for 5 minutes covered with plastic wrap.

Pat dry the oysters and coat them with potato starch designated for oysters.

Cut the lotus root in half lengthwise, then slice into 1cm thick pieces. Soak in water, drain, and pat dry. Coat with potato starch designated for lotus root.

Heat salad oil in a frying pan to about 2cm depth over medium heat. Fry the lotus root until crispy on both sides, then remove and sprinkle with salt.

Using the same pan, fry the oysters over medium heat for about 3 minutes, turning occasionally until cooked through. Remove from the pan.