Chop up the bamboo shoot (or lotus root), carrot, and bell pepper. Combine the ■ ingredients and prepare the katakuriko slurry. (If you're using boiled bamboo shoot, blanch it briefly in hot water before chopping it up.)
Separate each lettuce leaf and wash them, lightly wipe off the water, and arrange on a plate.
Add sesame oil to a heated pan, sauté the vegetables with a pinch of salt, and add the meat once they have cooked through.
Once the ground meat has changed color and has cooked all the way through, season with ingredients marked with ■, adding the dissolved katakuriko once everything is evenly coated, then you are done.
Wrap it in lettuce and enjoy . Serve on big plates for parties!
I made a lot this time, so I put the fried vegetables on a plate, and added then into the same frying pan with the meat after heating it. The sautéed vegetables are pictured in the back.
The katakuriko is to keep it from falling apart, so you do not need to add a ton. There are times when we do not even use it.
●Extra Tip● Lightly soaking the bamboo in boiled water helps remove the peculiar odor and brings out its flavor. Place the leftovers in water, store it in the fridge, and use up as soon as possible.
Story Behind this Recipe
This is a family recipe that makes me feel nostalgic!
I seasoned the meat-miso rather strongly, since it is eaten with lettuce . You can use vegetables aside from those listed in the ingredients, but be aware that vegetables with a lot of water content will make this soggy. When making this with ingredients such as white onions cut into strips, kimchi, steamed chicken, etc., try this out with chunbing (spring pancake) in place of lettuce .