Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, you'll love the sour taste! ume sauce shiso leaf and lotus root pork rolls. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Shiso (or shiso leaves or perilla) looks like this. It's a popular Japanese herb used in many Japanese cooking This ume shiso pasta is perfect for hot summer days as the slightly tangy and salty taste of ume I hope you give this a try. You'll love how simple ingredients play well in this quick recipe.
You'll Love the Sour Taste! Ume Sauce Shiso Leaf and Lotus Root Pork Rolls is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. You'll Love the Sour Taste! Ume Sauce Shiso Leaf and Lotus Root Pork Rolls is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook you'll love the sour taste! ume sauce shiso leaf and lotus root pork rolls using 17 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make You'll Love the Sour Taste! Ume Sauce Shiso Leaf and Lotus Root Pork Rolls:
- Prepare 8 slice Thinly sliced pork (For this time, i used thinly sliced pork loin)
- Take 8 slice Lotus root (small)
- Get 8 leaves Shiso leaves
- Prepare Flavoring ingredients:
- Take 25 ml ☆Sake
- Make ready 50 ml ☆Soy sauce
- Get 50 ml ☆Mirin
- Take 50 ml ☆Water
- Make ready 1/2 packet ☆Bonito flakes
- Take 20 grams ☆ Umeboshi (with the pit removed)
- Get For the meat
- Make ready 1 dash Salt and pepper
- Prepare 1 1/2 tbsp Katakuriko
- Prepare 1/2 tbsp Oil (for stir frying)
- Take For removing the astringency of the lotus root
- Make ready 1 tsp Vinegar
- Get 500 ml Water
Optionally, if you'd like to have a bit more herbal taste, finish this off with a dash of huiji waist tonic to. Humble lotus root soup has been on Chinese dinner tables for hundreds of years. In my hometown Chongqing where hot pot is widely loved in winter, we use lotus root soup as the soup base for a healthier hot pot. Hi Elaine, do you serve this with some kind of dipping sauce for the meat?
Steps to make You'll Love the Sour Taste! Ume Sauce Shiso Leaf and Lotus Root Pork Rolls:
- Peel the lotus root skin and slice into about 5mm thick. Soak in water with vinegar to remove the astrigency.
- 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.
- 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.
- 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.
- Wrap the other slice of pork over the first wrapped pork. Omit the shiso leaf for kids.
- (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.
- Add the seasoning and cover with a lid. Cook for 4 to 5 minutes over medium heat. Flip occasionally..
- Dish it up and then it's done.
- This shiso leaf-less version is for kids.
- Great in bentos too.
The combination of lotus root and pork ribs is a classic. It seems so simple, yet it creates a rich To create the sauce, simply mix some light soy sauce with Chinese black vinegar and a pinch of sugar. I love how you've combined it with pork in this post. And that dipping sauce definitely sounds like one. The combination of lotus root with pork ribs and peanuts is a classic Chinese soup.
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