Wash and scrub lotus roots under cold water. Trim off dried ends and peel off skins. Slice roots into ¼”-thick slices (the number will vary depending on the size of your lotus roots, but aim for an even number somewhere around 24 to 30 slices). Place into a large bowl of cold water to prevent discoloration (a small amount of vinegar can be added, if you prefer). Set aside.
Mince green onions and shiso leaves. Place in a large mixing bowl. Peel ginger, and grate finely into the same bowl. Add meat and all other remaining ingredients except flour, and mix with your hands until fully combined (it should be nice and sticky by that point – wear gloves if you aren't fond of the idea of scrubbing raw meat off your hands afterward).
Remove lotus root slices from the water. Shake off any excess water and lay out on paper towels to absorb remaining moisture. Blot the top surface dry with another paper towel, and then lightly dust with flour (this will help them stick to the meat filling and hold our little “sandwiches” together).
Assemble by taking about 2 Tbs of the meat mixture and forming it into a ball. Press between two slices of lotus root (floured sides facing the meat), making sure to force the meat into the holes in the lotus root. Press any excess that escapes from the edges back into the “sandwich” to fill in any gaps, or remove it and add it back to the meat in the bowl if there is simply too much to keep it between the slices. You are aiming to shape your “patties” to be about the same size as your lotus root slices. You don't want to let too much of the meat overhang the edges. Repeat until you have no more pairs of lotus root to use (you will likely have some meat mixture left over. Either turn it into meatballs and cook them alongside the rest of this recipe, or save it for use in another recipe).
Heat a few tablespoons of oil in a large skillet over medium heat. Working in batches, fry the renkon hasami yaki for about 3 minutes per side, or until both sides are golden and meat is fully cooked.
Serve with the unagi sauce (either drizzled over the top or on the side for dipping), preferably along with some hot sake or cold beer.