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

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, you'll love the sour taste! ume sauce shiso leaf and lotus root pork rolls. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

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 in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. You'll Love the Sour Taste! Ume Sauce Shiso Leaf and Lotus Root Pork Rolls is something that I’ve loved my entire life. They’re fine and they look fantastic.

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.

To get started with this particular recipe, we must prepare a few ingredients. You can have 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 that.

The ingredients needed to make You'll Love the Sour Taste! Ume Sauce Shiso Leaf and Lotus Root Pork Rolls:
  1. Make ready 8 slice Thinly sliced pork (For this time, i used thinly sliced pork loin)
  2. Prepare 8 slice Lotus root (small)
  3. Make ready 8 leaves Shiso leaves
  4. Take Flavoring ingredients:
  5. Make ready 25 ml ☆Sake
  6. Make ready 50 ml ☆Soy sauce
  7. Take 50 ml ☆Mirin
  8. Prepare 50 ml ☆Water
  9. Make ready 1/2 packet ☆Bonito flakes
  10. Prepare 20 grams ☆ Umeboshi (with the pit removed)
  11. Get For the meat
  12. Make ready 1 dash Salt and pepper
  13. Prepare 1 1/2 tbsp Katakuriko
  14. Take 1/2 tbsp Oil (for stir frying)
  15. Get For removing the astringency of the lotus root
  16. Take 1 tsp Vinegar
  17. Make ready 500 ml Water

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? Serving umeboshi with a little green shiso and ponzu.

Instructions to make You'll Love the Sour Taste! Ume Sauce Shiso Leaf and Lotus Root Pork Rolls:
  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.

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. You can fry these rolls, or eat them as is. ~ Ume is a sour fruit similar to plum and apricot. Umeboshi is made by sun-drying and salting the fruit Shiso leaves—one of the most commonly used herbs in Japanese cooking—have a unique citrusy, peppery There is both red and green shiso; the red is commonly used to flavor and color pickles. Jiang Cheng: What did you do? We saw how lxc and jc reacted but I'm wondering how sweet cinnamon roll Yanli would react to lwj hurting her.

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