Peel the lotus root and cut into thin rings (between ⅛ and ¼ inch is a good peg).
Place the sliced lotus on a plate lined with paper towels. Place another stack of paper towels over them and press down lightly to remove as much moisture as you can.
In a mixing bowl, whip the egg white and salt until frothy.
Stir in the starch, then drizzle in just enough iced water to form a thin batter.
With the stove set on high, in a wok or frying pan, heat enough cooking oil to reach a depth of at least three inches.
Dip each slice of lotus root in the batter (see notes after the recipe) and drop into the hot oil.
Cook the battered lotus root slices in batches (never overcrowd the pan) until the batter turns into a crisp crust.
Drain the lotus root tempura on a rack or strainer before tranferring to a plate.
Serving suggestion: Stack the lotus root tempura on a plate, sprinkle with kizami nori, aonori and furikake.
Serve your lotus root tempura with tentsuyu sauce for dipping.