A lotus root with a crispy texture and a cute appearance when sliced. It is a vegetable that can be used in various dishes such as salads, stir-fried foods. You can eat lotus root infinitely. Easy to make! Sprinkle the pork with potato starch in a plastic bag, fry the meat and lotus root in a frying pan, and add the seasoning. It is a transcendentally dangerous dish. If spicy food is okay, sprinkle a lot and it will be delicious.
You will need:
Pork (thin slices) – It was 300g per pack; (Chicken, tofu …)
Lotus root – About 15 cm to 20 cm
Salt and pepper
potato starch – 5 tbsp (adjust with the amount of pork)
vinegar apple – 3 tbsp
Soy sauce – 3 tbsp
sweet sake Mirin – 2 tablespoons
Cooking wine 料理酒 – 2 tablespoons (ryōrizake)
(Cooking wine generally refers to mulled rice wine. The alcoholic taste is lighter than Chinese rice wine and sake. There are dozens and the price is relatively low. Used for general cooking, Chinese, Western and Japanese.)
Coarse ground black pepper; (red, green …)
Appropriate amount (please adjust to your liking)
For pork (thin slices), salt and pepper, put potato starch in a plastic bag. Spread the pork one by one, and shake.
Peel the lotus root, slice it into thin slices, and soak it in vinegar water.
Put more oil in a frying pan, put the pork in it, cover it, bake it on both sides and cook the meat well.
Add the cooked lotus root to the pork and fry, the lotus root and becomes transparent. Add 3 tablespoons of vinegar, 3 tablespoons of soy sauce, 2 tablespoons of mirin, and 2 tablespoons of cooking wine and mix them so that they taste.
Serve on a plate and sprinkle with coarsely ground black pepper.
(If you are a child or you are not good at spicy food. You can eat deliciously without coarsely ground black pepper.)
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