Lotus Root and Minced Meat Teriyaki with Aromatic Shiso

Lotus Root and Minced Meat Teriyaki with Aromatic Shiso

I added a lot of shiso leaves to make this aromatic, crunchy, and tasty!

Ingredients: 2 servings

Lotus root
130 g
Ground meat (pork/beef blend)
100 g
Shiso leaves
* Egg yolk
* Salt
A small amount
* Pepper
To taste
* Nutmeg
To taste
* Katakuriko
1 tablespoon
Plain flour
as needed
Vegetable oil
1 1/2 tablespoons
※ Sugar
1 tablespoon
※ Mirin
1 tablespoon
※ Sake
1 tablespoon
※ Soy sauce
1 tablespoon
Chopped green onions
as you like


1. Slice the lotus root into 5 mm thickness and soak in water to remove the bitterness. Pat dry.
2. Shred or finely chop the shiso leaves.
3. Combine the shiso leaves with the *ingredients and mix well.
4. Sandwich the mixture from Step 3 between slices of lotus root. Pack it right in to the holes.
5. Dust with flour.
6. Heat oil in a pan and cook.
7. When one side is done, flip over and cover with a lid. When the other side is done, remove from pan and wipe excess oil with paper towels.
8. Heating the same pan, combine the ※ ingredients, and when it comes to a boil, add the lotus roots again.
9. When the lotus roots are coated with the sauce and they're glossy, it's done.

Story Behind this Recipe

I wanted to use shiso leaves so I made this with what I had in my fridge.