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Dans la lune

April 22, 2018

Beef filled lotus – Renkon hasami yaki

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Beef filled fried lotus – Renkon hasami yaki

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5
Beef filled fried lotus – Renkon hasami yaki

Ingredients

  • 500g (approx) lotus root/renkon - peel the skin, cut into thin slices, 2 to 3mm and soak in water for about 10 mins

- Ingredient A -

  • 350g bround beef
  • 25g fresh ginger
  • 1 leek - finely chopped
  • 1 egg
  • 2 tbsp katakuriko/potato starch
  • 1 tsp brown sugar
  • 1/2 tsp fine salt
  • 1 tbsp mirin
  • 1 tsp sesame oil
  • Some extra katakuriko to coat lotus root / renkon

For the sauce

  • 2 tbsp soy sauce
  • 3 1/2 tbsp white wine or cooking sake
  • 1 1/2 tbsp sugar
  • 1 tbsp balsamic vinegar
  • 2 tbsp mirin

Instructions

  • 1. In a bowl, add all the ingredient A and knead until well combined and sticky. Set aside.
  • 2. Gently pat the lotus root dry with a paper towel. On a slice of lotus root, place about 2 tbsp filling from #1 and spread. Cover with another slice of lotus root on top and press down to make a sandwich.
  • 3. In a small cooking pot, add the sauce ingredient and bring it to boil. Simmer for a few minutes until the sauce is slightly thickened. Set aside.
  • 4. Coat the lotus roots 'sandwich' with katakuriko thinly. When all are ready, add a generous amount of oil to a skillet on medium-low heat and place the sandwiches gently on it. Cook one side until browned and flip to the other side. Cover and simmer for about 5 mins or cook until meat is cooked through.
  • 5. Serve hot with the sauce!
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https://atelierlalune.com/2018/04/beef-filled-fried-lotus-renkon-hasami-yaki/

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