Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, crispy lotus roots and pork belly rice bowl with yakiniku sauce. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Crispy Lotus Roots and Pork Belly Rice Bowl with Yakiniku Sauce is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Crispy Lotus Roots and Pork Belly Rice Bowl with Yakiniku Sauce is something which I have loved my whole life. They are nice and they look fantastic.
Enjoy these crispy stuffed lotus root treats with the leftover beer from making the batter. These tasty little fried meat sandwiches made with lotus root stuffed with pork are deliciously savory, crispy, and crunchy. The only Chinese food available was rice, bok choy, and China Lily soy sauce.
To begin with this recipe, we must first prepare a few ingredients. You can have crispy lotus roots and pork belly rice bowl with yakiniku sauce using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Crispy Lotus Roots and Pork Belly Rice Bowl with Yakiniku Sauce:
- Prepare 1 serving Plain cooked rice
- Make ready 100 grams Pork belly (thinly sliced)
- Get 80 grams Lotus root
- Take 1 dash Sesame oil
- Take 1 Salt and pepper
- Make ready 3 tbsp ＊Yakiniku (Japanese BBQ) sauce
- Make ready 1 tsp ＊Gochujang
- Take 1 Poached or soft-set egg (optional)
- Prepare 1 as required Easy melting cheese for pizza (optional)
Yakiniku donburi is a Japanese rice bowl dish of sauteed beef and vegetables served over a bed of rice and garnished with sesame seeds. For Yakiniku Rice Bowl: Assorted vegetables of your choice. Lotus root is in season in the fall, yet it is available at other times of the year in whole or packaged form. Look for lotus root that is heavy and firm, with no soft spots or bruising.
Steps to make Crispy Lotus Roots and Pork Belly Rice Bowl with Yakiniku Sauce:
- Peel the lotus root and slice thinly (a slicer is easier). Cut the pork into bite sizes and season with salt and pepper.
- Heat sesame oil and fry the meat and lotus root. When cooked through, add the ＊ ingredients and stir well.
- Turn the heat off and add shredded cheese to melt in residual heat.
- Transfer on the rice in a serving dish. Place a soft poached egg on top if you like.
- You don't have to make a rice bowl! Feel free to serve it as it is. In this case, reduce the quantity of sauce.
I typically stir-fry lotus root with plenty of wine and oyster sauce, which adds much needed depth to the mild taste of the stem. The combination of lotus root and pork ribs is a classic. It seems so simple, yet it creates a rich, flavorful, and satisfying soup. To create the sauce, simply mix some light soy sauce with Chinese black vinegar and a pinch of sugar. It's a savory sauce that's slightly sweet and brings out the great.
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