Remove the skin from the lotus root, and grate 2/3. Mince the remaining and white part of the Japanese leek, then transfer into a bowl.
Add all the ● ingredients in the bowl, and mix until the mixture becomes sticky.
Heat oil in a frying pan. Roll the mixture into bite-sized balls, and put into the pan. Cover with a lid, and fry both sides over low heat until golden brown
Wipe off the excess oil in the pan with a paper towel. Add the ★ ingredients, simmer over a medium to high heat. When they become brown and shiny, turn off the heat.
Serve on a plate, and pour over the remaining sauce from the pan, then it's done.