Sino-Japanese pot roast, brined and non-brined pork roast cooked in the Weber with hot smoking) for Thanksgiving (we gave up on Turkey some years ago). I had some trimmings which I chopped by hand and made into ground meat. I decided to make this dish as a drinking snack. I am not sure about the amount but it was not a lot (may be less than 1/2 pound), just enough to make 7 sets of renkon sandwiches as see below.
Batter: I made a relatively thick tempura batter; a mixture of cake flour and potato starch (3:1) and ice cold water.
I coated the renkon sandwiches with the batter and deep fried in 340F peanut oil for 2-3 minutes turning once or until the meat was done.
I served this with green tea salt. The renkon retains a nice crunchy texture which combined with the juicy meat stuffing is very nice. This dish will go with any drink including cold beer. Other variations could use chicken or shrimp for the stuffing. Of course, you can serve more than just one per person.