Meat Wrapped Lotus Root and Grainy Mustard

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I received western mustard as a recipe tester and tried out a few recipes.

If the lotus root is cut too thick, it won't cook through so slice thinly. Recipe by Shampoo hat

Meat Wrapped Lotus Root and Grainy Mustard

I received western mustard as a recipe tester and tried out a few recipes.

If the lotus root is cut too thick, it won't cook through so slice thinly. Recipe by Shampoo hat

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Ingredients

2 servings
  1. 7to 10 cm Lotus root
  2. 10 sliceThinly sliced pork (cut of your choice)
  3. 2 tbspGrainy Dijon mustard
  4. 1 dashSalt and pepper
  5. 2 tspGrated garlic
  6. 2to 3 tablespoons * Japanese Worcestershire-style sauce
  7. 1to 2 teaspoons *Honey
  8. 1 tbspButter

Cooking Instructions

  1. 1

    Cut the lotus root into 7 to 10 mm thick slices. Soak in a bowl of water to get rid of any bitterness.

  2. 2

    Spread out a slice of pork, season lightly with salt and pepper. Put on a slice of lotus root, spread with mustard and roll up.

  3. 3

    It will look like this.

  4. 4

    Heat some oil in a frying pan, put in the meat-wrapped lotus root slices with the wrapped edges on the bottom, and add the grated garlic. (If using a non-stick pan, omit the oil).

  5. 5

    When both sides have cooked through, add the * ingredients, coat the pieces well and it's done.

  6. 6

    This is the grainy mustard I used.

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