Simple Way to Prepare Any-night-of-the-week Lotus root and minced pork millefeuille

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, lotus root and minced pork millefeuille. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

If you can't find them fresh, there are frozen ones at Asian supermarkets. Dip them in a bowl of water for couple of minutes, drain, and remove the moisture with kitchen paper. Very finely chop the lotus root. One of my favorite ways is stir-fry lotus root with minced pork.

Lotus root and minced pork millefeuille is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Lotus root and minced pork millefeuille is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have lotus root and minced pork millefeuille using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Lotus root and minced pork millefeuille:

1. Take 300-350 g lotus root (frozen, sliced ones will work too)
2. Make ready 200-250 g minced pork
3. Get 1 tsp finely chopped ginger*
4. Prepare 2 tbsp chopped spring onion*
5. Make ready 2 tsp soy sauce*
6. Prepare 2 tsp sake*
7. Make ready 2 tsp potato flour (or corn starch)*
8. Take Teriyaki Sauce
9. Prepare 3 tbsps soy sauce
10. Make ready 3 tbsp mirin
11. Take 2 tbsp sake
12. Take 1.5 tbsp sugar
13. Take roasted sesame seeds (for topping)

Add carrot strips & spring onions and mix well. To the ground pork, add the salt and the pepper, and knead it thoroughly. Add the grated ginger root, chopped long green onion, sake, sesame oil and the potato starch. The usual lotus roots you find are dark brown and coated in mud.

Instructions to make Lotus root and minced pork millefeuille:

1. Peel and slice the lotus root into 3-4 mm width. If you can't find them fresh, there are frozen ones at Asian supermarkets. - Dip them in a bowl of water for couple of minutes, drain, and remove the moisture with kitchen paper.
2. Mix the pork well with all of the * marked seasonings
3. Make a sandwich with two lotus roots with the pork mixture in between. Press together lightly.
4. Cover the surface lightly with potato powder.
5. Oil the flying pan and grill the above in mid heat. Turn over once they are lightly browned, place a lid and heat for another 2-3 minutes.
6. Remove the lid, rise the heat to high and give a crispy finish.
7. Add the teriyaki sauce mixture (soy sauce, mirin, sake, sugar) to 6. Heat the sauce till it is tangy and covers the lotus roots well. - Careful not to burn the sauce!
8. Sprinkle some sesame seeds to finish.

Add the grated ginger root, chopped long green onion, sake, sesame oil and the potato starch. The usual lotus roots you find are dark brown and coated in mud. However, I used white lotus root here as I find that the crunch adds variety to the minced pork. Choose the younger (smaller and lighter in colour) ones for added crispiness. On a slice of lotus root, place a teaspoon of the filling and spread.

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