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Dans la lune

April 12, 2019

Topinambour Sandwich with pork

Topinambour sandwich with pork

Print this recipe
Persons
5
Prep Time
1 hour
Cook Time
40 minutes
Total Time
1 hour, 40 minutes
Topinambour sandwich with pork

Ingredients

  • 5 to 6 topinambour (about 500g) - cut into slices (about 3mm) and soak in vinegar (lemon) water for about 30min.
  • 3 to 4 garlic cloves - finely chopped
  • 25g fresh ginger - finely chopped
  • 520g graged pork
  • 1 leek - roughly chopped

Ingredient A

  • 1/2 tsp fine salt
  • 1 tsp sugar
  • 1 tbsp sesame oil
  • 2 tsp soy sauce
  • 2 tbsp katakuriko/potato starch
  • 2 tsp chicken stock powder or torigara chicken stock powder
  • 2 eggs - mix with 80ml milk
  • some cake or plain flour
  • some panko / bread crumbs

Instructions

  • 1. In a bowl, add garlic, ginger, grated pork and ingredient A. Mix well to combine. Set aside.
  • 2. Drain the topinambour and gently pat them dry with a paper towel. On a slice of topinambour, place about 1 tbsp filling from #1 and spread. Cover with another slice of topinambour on top and press down to make a sandwich.
  • 3. Combine 2 eggs with milk. Coat the lotus roots 'sandwich' with katakuriko/potato starch thinly. Dip it in egg mixture, and finally coat it thoroughly with Panko (bread crumbs).
  • 4. Put a tiny amount of panko in the hot oil to check if it is ready. If it sizzles, it's ready! (or stick a chopstick in the oil and see if bubbles start to appear around the chopstick). Remove excess panko from your 'sandwiches' and press them gently. Fry them both sides until browned.
  • 5. Serve hot!
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