Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, crispy lotus roots and pork belly rice bowl with yakiniku sauce. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Lotus root and pork soup is a simple, yet nourishing soup made with healthy lotus root and goji berries. Bill strongly believes that the last bowl of soup always tastes the best! With that in mind, feel free to prepare this soup a day in advance if you.
Crispy Lotus Roots and Pork Belly Rice Bowl with Yakiniku Sauce is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Crispy Lotus Roots and Pork Belly Rice Bowl with Yakiniku Sauce is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook 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:
- Make ready 1 serving Plain cooked rice
- Make ready 100 grams Pork belly (thinly sliced)
- Prepare 80 grams Lotus root
- Make ready 1 dash Sesame oil
- Take 1 Salt and pepper
- Get 3 tbsp ＊Yakiniku (Japanese BBQ) sauce
- Take 1 tsp ＊Gochujang
- Take 1 Poached or soft-set egg (optional)
- Take 1 as required Easy melting cheese for pizza (optional)
The Best Lotus Root Recipes on Yummly Marinated Lotus Root, Lotus Root Soup, Lotus Root Lotus Root ManchurianA Moms Cook Book. oil, lotus root, corn flour, spring onions, soy sauce mizuna, lotus root, sesame, sesame oil, gomadare, vinegar. 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. For the glutinous rice, rinse the rice in bowls of water until the water runs clear (to remove the excess starch). Add the pork belly and stir-fry to break it up. When the pork begins to brown, stir in the five-spice Repeat with the remaining lotus leaf and rice. Home-made crispy roast pork belly (Siu Yuk/Shao Rou/脆皮燒肉) may sound daunting, but it Rinse pork belly stab and pat dry with paper towels.
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