Beef filled lotus – Renkon hasami yaki

Ingredients

• 500g (approx) lotus root/renkon - peel the skin, cut into thin slices, 2 to 3mm and soak in water for about 10 mins

- Ingredient A -
• 350g bround beef
• 25g fresh ginger
• 1 leek - finely chopped
• 1 egg
• 2 tbsp katakuriko/potato starch
• 1 tsp brown sugar
• 1/2 tsp fine salt
• 1 tbsp mirin
• 1 tsp sesame oil
• Some extra katakuriko to coat lotus root / renkon

For the sauce
• 2 tbsp soy sauce
• 3 1/2 tbsp white wine or cooking sake
• 1 1/2 tbsp sugar
• 1 tbsp balsamic vinegar
• 2 tbsp mirin

Instructions

• 1. In a bowl, add all the ingredient A and knead until well combined and sticky. Set aside.
• 2. Gently pat the lotus root dry with a paper towel. On a slice of lotus root, place about 2 tbsp filling from #1 and spread. Cover with another slice of lotus root on top and press down to make a sandwich.
• 3. In a small cooking pot, add the sauce ingredient and bring it to boil. Simmer for a few minutes until the sauce is slightly thickened. Set aside.
• 4. Coat the lotus roots 'sandwich' with katakuriko thinly. When all are ready, add a generous amount of oil to a skillet on medium-low heat and place the sandwiches gently on it. Cook one side until browned and flip to the other side. Cover and simmer for about 5 mins or cook until meat is cooked through.
• 5. Serve hot with the sauce!

https://www.atelierlalune.com/2018/04/beef-filled-fried-lotus-renkon-hasami-yaki/

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