Recipe of Super Quick Homemade Lotus Root and Minced Meat Teriyaki with Aromatic Shiso
Hey everyone, it's John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Recipe of Award-winning Lotus Root and Minced Meat Teriyaki with Aromatic Shiso. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Lotus Root and Minced Meat Teriyaki with Aromatic Shiso, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lotus Root and Minced Meat Teriyaki with Aromatic Shiso delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Lotus Root and Minced Meat Teriyaki with Aromatic Shiso is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must first prepare a few components. You can cook Lotus Root and Minced Meat Teriyaki with Aromatic Shiso using 15 ingredients and 9 steps. Here is how you cook that.
I wanted to use shiso leaves so I made this with what I had in my fridge.
At Step 4, when you sandwich the meat between the lotus roots, press the layers together with your middle finger and thumb. For 2 servings. Recipe by *Anna*
Ingredients and spices that need to be Prepare to make Lotus Root and Minced Meat Teriyaki with Aromatic Shiso:
- 130 grams Lotus root
- 100 grams Ground meat (pork/beef blend)
- 6 Shiso leaves
- 1 ＊ Egg yolk
- 1 dash ＊ Salt
- 1 ＊ Pepper
- 1 ＊ Nutmeg
- 1 tbsp ＊ Katakuriko
- 1 Plain flour
- 1 1/2 tbsp Vegetable oil
- 1 tbsp ※ Sugar
- 1 tbsp ※ Mirin
- 1 tbsp ※ Sake
- 1 tbsp ※ Soy sauce
- 1 Chopped green onions
Instructions to make Lotus Root and Minced Meat Teriyaki with Aromatic Shiso
- Slice the lotus root into 5 mm thickness and soak in water to remove the bitterness. Pat dry.
- Shred or finely chop the shiso leaves.
- Combine the shiso leaves with the ＊ingredients and mix well.
- Sandwich the mixture from Step 3 between slices of lotus root. Pack it right in to the holes.
- Dust with flour.
- Heat oil in a pan and cook.
- When one side is done, flip over and cover with a lid. When the other side is done, remove from pan and wipe excess oil with paper towels.
- Heating the same pan, combine the ※ ingredients, and when it comes to a boil, add the lotus roots again.
- When the lotus roots are coated with the sauce and they're glossy, it's done.
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