Recipe of Perfect You'll Love the Sour Taste! Ume Sauce Shiso Leaf and Lotus Root Pork Rolls

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, you'll love the sour taste! ume sauce shiso leaf and lotus root pork rolls. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

You'll Love the Sour Taste! Ume Sauce Shiso Leaf and Lotus Root Pork Rolls is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. You'll Love the Sour Taste! Ume Sauce Shiso Leaf and Lotus Root Pork Rolls is something that I’ve loved my whole life. They are fine and they look wonderful.

Great recipe for You'll Love the Sour Taste! Ume Sauce Shiso Leaf and Lotus Root Pork Rolls. I wanted something for bento and made this with things I had in the refrigerator. It will be easier to cook if you slice the lotus roots thinly.

To begin with this particular recipe, we have to first prepare a few components. You can have you'll love the sour taste! ume sauce shiso leaf and lotus root pork rolls using 17 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make You'll Love the Sour Taste! Ume Sauce Shiso Leaf and Lotus Root Pork Rolls:

1. Get 8 slice Thinly sliced pork (For this time, i used thinly sliced pork loin)
2. Prepare 8 slice Lotus root (small)
3. Take 8 leaves Shiso leaves
4. Take Flavoring ingredients:
5. Prepare 25 ml ☆Sake
6. Get 50 ml ☆Soy sauce
7. Take 50 ml ☆Mirin
8. Prepare 50 ml ☆Water
9. Make ready 1/2 packet ☆Bonito flakes
10. Take 20 grams ☆ Umeboshi (with the pit removed)
11. Get For the meat
12. Prepare 1 dash Salt and pepper
13. Get 1 1/2 tbsp Katakuriko
14. Get 1/2 tbsp Oil (for stir frying)
15. Get For removing the astringency of the lotus root
16. Make ready 1 tsp Vinegar
17. Get 500 ml Water

It keeps forever in refrigerator too. This sauce will only barely coat the spaghetti and is not meant as a thick sauce such as marinara and more like Japanese style pesto sauce. This is the recipe for sweet and sour sauce used in many Mom and Pop Chinese Restaurants. There are plenty of more complicated, more authentic and just plain better recipes out there, but try this just one time and I think you will find this simple one is the one you see and use most often.

Steps to make You'll Love the Sour Taste! Ume Sauce Shiso Leaf and Lotus Root Pork Rolls:

1. Peel the lotus root skin and slice into about 5mm thick. Soak in water with vinegar to remove the astrigency.
2. Mix all the ☆ ingredients. Cut the umeboshi with a kitchen knife and add to the ☆ ingredients including the seed too. Cover the cutting board with cellophane wrap to keep it clean.
3. Sprinkle salt and pepper (on one side) and sprinkle with katakuriko (both sides). Tip: Cover the cutting board with plastic wrap to keep it clean.
4. For 1 portion, use 2 pieces each of pork, lotus root and shiso leaves. Lay the pork first, then the shiso leaf and then the lotus root. Repeat again to make two layers.
5. Wrap the other slice of pork over the first wrapped pork. Omit the shiso leaf for kids.
6. (Medium heat) Pour 1/2 tablespoon of oil in a pan and brown both sides. ※ Grill enough to let the meat brown a little. Wipe out the excess oil if there is too much coming out from the meat.
7. Add the seasoning and cover with a lid. Cook for 4 to 5 minutes over medium heat. Flip occasionally..
8. Dish it up and then it's done.
9. This shiso leaf-less version is for kids.
10. Great in bentos too.

This is the recipe for sweet and sour sauce used in many Mom and Pop Chinese Restaurants. There are plenty of more complicated, more authentic and just plain better recipes out there, but try this just one time and I think you will find this simple one is the one you see and use most often. Get out a medium sized sauce pan and add the pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce. Bring the mixture to a boil and cook for a minute. Slowly add the corn starch slurry while stirring the sauce mixture.

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