Lotus root and minced pork millefeuille - Japanese

Name: Lotus root and minced pork millefeuille - Japanese
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 300-350 g lotus root (frozen, sliced ones will work too); 200-250 g minced pork; 1 tsp finely chopped ginger*; 2 tbsp chopped spring onion*; 2 tsp soy sauce*; 2 tsp sake*; 2 tsp potato flour (or corn starch)*; Teriyaki Sauce; 3 tbsps soy sauce; 3 tbsp mirin; 2 tbsp sake; 1.5 tbsp sugar; roasted sesame seeds (for topping)

Kitchen Flowers @kitchenflowers

Bristol, United Kingdom

Enjoy the crunchy lotus root and juicy pork in Teriyaki flavor!

#japanese #teriyaki

Enjoy the crunchy lotus root and juicy pork in Teriyaki flavor!

#japanese #teriyaki

Kitchen Flowers @kitchenflowers

Bristol, United Kingdom

Enjoy the crunchy lotus root and juicy pork in Teriyaki flavor!

#japanese #teriyaki

Enjoy the crunchy lotus root and juicy pork in Teriyaki flavor!

Saved

Ingredients

30 minutes

4 servings

300-350 glotus root (frozen, sliced ones will work too)
200-250 gminced pork
1 tspfinely chopped ginger*
2 tbspchopped spring onion*
2 tspsoy sauce*
2 tspsake*
2 tsppotato flour (or corn starch)*
Teriyaki Sauce
3 tbspssoy sauce
3 tbspmirin
2 tbspsake
1.5 tbspsugar
roasted sesame seeds (for topping)

Saved

Steps

30 minutes

1

Peel and slice the lotus root into 3-4 mm width. If you can't find them fresh, there are frozen ones at Asian supermarkets.
Dip them in a bowl of water for couple of minutes, drain, and remove the moisture with kitchen paper.
2

Mix the pork well with all of the * marked seasonings
3

Make a sandwich with two lotus roots with the pork mixture in between. Press together lightly.
4

Cover the surface lightly with potato powder.
5

Oil the flying pan and grill the above in mid heat. Turn over once they are lightly browned, place a lid and heat for another 2-3 minutes.
6

Remove the lid, rise the heat to high and give a crispy finish.
7

Add the teriyaki sauce mixture (soy sauce, mirin, sake, sugar) to 6. Heat the sauce till it is tangy and covers the lotus roots well.
Careful not to burn the sauce!
8

Sprinkle some sesame seeds to finish.