Easiest Way to Make Perfect You'll Love the Sour Taste! Ume Sauce Shiso Leaf and Lotus Root Pork Rolls

You'll Love the Sour Taste! Ume Sauce Shiso Leaf and Lotus Root Pork Rolls. Great recipe for You'll Love the Sour Taste! Ume Sauce Shiso Leaf and Lotus Root Pork Rolls. I wanted something for bento and made this with things I had in the refrigerator.

You'll Love the Sour Taste! Ume Sauce Shiso Leaf and Lotus Root Pork Rolls Heat oil in a small saucepan and add remaining ingredients and cornstarch mixture. Cook over medium to medium high heat, stirring until sauce thickens. Get out a medium sized sauce pan and add the pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce. 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 cook it.

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

  1. Prepare 8 slice of Thinly sliced pork (For this time, i used thinly sliced pork loin).
  2. You need 8 slice of Lotus root (small).
  3. Prepare 8 of leaves Shiso leaves.
  4. Prepare of Flavoring ingredients:.
  5. Prepare 25 ml of ☆Sake.
  6. It’s 50 ml of ☆Soy sauce.
  7. Prepare 50 ml of ☆Mirin.
  8. You need 50 ml of ☆Water.
  9. Prepare 1/2 of packet ☆Bonito flakes.
  10. You need 20 grams of ☆ Umeboshi (with the pit removed).
  11. It’s of For the meat.
  12. It’s 1 dash of Salt and pepper.
  13. Prepare 1 1/2 tbsp of Katakuriko.
  14. Prepare 1/2 tbsp of Oil (for stir frying).
  15. It’s of For removing the astringency of the lotus root.
  16. Prepare 1 tsp of Vinegar.
  17. It’s 500 ml of Water.

Bring the mixture to a boil and cook for a minute. Slowly add the corn starch slurry while stirring the sauce mixture. This is the light pink and fruity tasting sweet and sour sauce that they serve in Chinese restaurants. The maraschino cherry juice makes the difference; don't ever throw it away again!

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

  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..

Serve warm as a dipping sauce, or over meat as a sweet and sour sauce. Heat oil in wok or saute pan. You can fry these rolls, or eat them as is. ~ Wrap it around some meat or veggies and pan fry them, then add a little soy sauce, mirin, and sesame seeds. Beverages ~ Make an infusion with the leaves, to drink hot or cold. Dip chicken into cornstarch and coat all the way and then into eggs.

Show More

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button
Close
Close