You'll Love the Sour Taste! Ume Sauce Shiso Leaf and Lotus Root Pork Rolls

Name: You'll Love the Sour Taste! Ume Sauce Shiso Leaf and Lotus Root Pork Rolls
Yield: 4 servings
Cuisine: American
Ingredients: 8 slice Thinly sliced pork (For this time, i used thinly sliced pork loin); 8 slice Lotus root (small); 8 leaves Shiso leaves; 25 ml ☆Sake; 50 ml ☆Soy sauce; 50 ml ☆Mirin; 50 ml ☆Water; 1/2 packet ☆Bonito flakes; 20 grams ☆ Umeboshi (with the pit removed); 1 dash Salt and pepper; 1 1/2 tbsp Katakuriko; 1/2 tbsp Oil (for stir frying); 1 tsp Vinegar; 500 ml Water

cookpad.japan @cookpad_jp

I wanted something for bento and made this with things I had in the refrigerator.

It will be easier to cook if you slice the lotus roots thinly.
It's best not to do more than two layers to ensure the meat cooks through all the way.

One layer is best if the lotus root is big.

I used about 9% salt content salty umeboshi. For 4 pieces. Recipe by Smile Choko

I wanted something for bento and made this with things I had in the refrigerator.

It will be easier to cook if you slice the lotus roots thinly.
It's best not to do more than two layers to ensure the meat cooks through all the way.

One layer is best if the lotus root is big.

I used about 9% salt content salty umeboshi. For 4 pieces. Recipe by Smile Choko

cookpad.japan @cookpad_jp

I wanted something for bento and made this with things I had in the refrigerator.

It will be easier to cook if you slice the lotus roots thinly.
It's best not to do more than two layers to ensure the meat cooks through all the way.

One layer is best if the lotus root is big.

I used about 9% salt content salty umeboshi. For 4 pieces. Recipe by Smile Choko

I wanted something for bento and made this with things I had in the refrigerator.

It will be easier to cook if you slice the lotus roots thinly.
It's best not to do more than two layers to ensure the meat cooks through all the way.

One layer is best if the lotus root is big.

I used about 9% salt content salty umeboshi. For 4 pieces. Recipe by Smile Choko

Saved

Ingredients

4 servings

8 sliceThinly sliced pork (For this time, i used thinly sliced pork loin)
8 sliceLotus root (small)
8leaves Shiso leaves
Flavoring ingredients:
25 ml☆Sake
50 ml☆Soy sauce
50 ml☆Mirin
50 ml☆Water
1/2packet ☆Bonito flakes
20 grams☆ Umeboshi (with the pit removed)
For the meat
1 dashSalt and pepper
1 1/2 tbspKatakuriko
1/2 tbspOil (for stir frying)
For removing the astringency of the lotus root
1 tspVinegar
500 mlWater

Saved

Steps

1

Peel the lotus root skin and slice into about 5mm thick. Soak in water with vinegar to remove the astrigency.
2

Mix all the ☆ ingredients. Cut the umeboshi with a kitchen knife and add to the ☆ ingredients including the seed too. Cover the cutting board with cellophane wrap to keep it clean.
3

Sprinkle salt and pepper (on one side) and sprinkle with katakuriko (both sides). Tip: Cover the cutting board with plastic wrap to keep it clean.
4

For 1 portion, use 2 pieces each of pork, lotus root and shiso leaves. Lay the pork first, then the shiso leaf and then the lotus root. Repeat again to make two layers.
5

Wrap the other slice of pork over the first wrapped pork. Omit the shiso leaf for kids.
6

(Medium heat) Pour 1/2 tablespoon of oil in a pan and brown both sides. ※ Grill enough to let the meat brown a little. Wipe out the excess oil if there is too much coming out from the meat.
7

Add the seasoning and cover with a lid. Cook for 4 to 5 minutes over medium heat. Flip occasionally..
8

Dish it up and then it's done.
9

This shiso leaf-less version is for kids.
10

Great in bentos too.