by

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

The sourness of the umeboshi stimulates your appetite.
The sauce with bonito flakes coats the meat well and it is delicious.

Ingredients: 4 pieces

Thinly sliced pork (For this time, i used thinly sliced pork loin)
8 slices
Lotus root (small)
8 slices
Shiso leaves
8 leaves
Flavoring ingredients:
☆Sake
25ml
☆Soy sauce
50ml
☆Mirin
50ml
☆Water
50ml
☆Bonito flakes
1/2 packet
☆ Umeboshi (with the pit removed)
about 20g
For the meat
Salt and pepper
a small amount
Katakuriko
1 1/2 tablespoons
Oil (for stir frying)
1/2 tablespoon
For removing the astringency of the lotus root
Vinegar
1 teaspoon
Water
500ml

Steps

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.

Story Behind this Recipe

I wanted something for bento and made this with things I had in the refrigerator.