How to Cook Perfect You'll Love the Sour Taste! Ume Sauce Shiso Leaf and Lotus Root Pork Rolls

How to Cook Perfect You'll Love the Sour Taste! Ume Sauce Shiso Leaf and Lotus Root Pork Rolls Delicious, fresh and tasty.

You'll Love the Sour Taste! Ume Sauce Shiso Leaf and Lotus Root Pork Rolls. Shiso (or shiso leaves or perilla) looks like this. It's a popular Japanese herb used in many Japanese cooking This ume shiso pasta is perfect for hot summer days as the slightly tangy and salty taste of ume I hope you give this a try. You'll love how simple ingredients play well in this quick recipe.

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.

A classic soup in Chinese families, lotus roots are (trivia!) actually the stems of an aquatic plant And of course simmering it with pork ribs gives the soup the unique flavour that we've all grown to love.

You can cook 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 achieve it.

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

1. It’s 8 slice of Thinly sliced pork (For this time, i used thinly sliced pork loin).

2. You need 8 slice of Lotus root (small).

3. You need 8 of leaves Shiso leaves.

4. It’s of Flavoring ingredients:.

5. It’s 25 ml of ☆Sake.

6. It’s 50 ml of ☆Soy sauce.

7. Prepare 50 ml of ☆Mirin.

8. Prepare 50 ml of ☆Water.

9. You need 1/2 of packet ☆Bonito flakes.

10. You need 20 grams of ☆ Umeboshi (with the pit removed).

11. Prepare of For the meat.

12. You need 1 dash of Salt and pepper.

13. It’s 1 1/2 tbsp of Katakuriko.

14. Prepare 1/2 tbsp of Oil (for stir frying).

15. It’s of For removing the astringency of the lotus root.

16. You need 1 tsp of Vinegar.

17. It’s 500 ml of Water.

Optionally, if you'd like to have a bit more herbal taste, finish this off with a dash of huiji waist tonic to.

Assemble pork ribs and lotus root in the slow cooker and add hot but not boiling water.

The honey dates provides an earthy sweetness without overpowering the flavour of the chicken stock.

The Cantonese loves to add honey dates to their soups.

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

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 its done..

9. This shiso leaf-less version is for kids..

10. Great in bentos too..

Humble lotus root soup has been on Chinese dinner tables for hundreds of years.

In my hometown Chongqing where hot pot is widely loved in winter, we use lotus root soup as the soup base for a healthier hot pot. do you serve this with some kind of dipping sauce for the meat?

Pork spare ribs are simmered with scallops and lotus roots in this simple yet delicious Chinese soup that's worth the time it takes to make.

You'll find just the right home canning recipe right here.

Reviews for: Photos of Pork Ribs and Lotus Root Soup.