Stewed lotus roots and a soft boiled cube of pork
Pork is rich in inosinate, and lotus root is rich in glutamate, so they go very well. Since we use a layered pork cube, the cooking time is not long but it ends up very tender. It is a beautiful-looking dish.
- 400g pork rib (sliced)
- 1 lotus root
- Vegetable oil
- 1 cup of dashi stock
- 2 slices ginger
- 2 tbsp sake
- 2 tbsp mirin (sweet rice wine)
- 2 tbsp soy sauce
- 1 tbsp sugar
Inosinate : 230mg/100g
- Lotus root
Glutamate : 100mg/100g
glutamate and so forth. Pairing of these two
ingredients provides umami synergy
and makes dish tasty.
Cut the lotus root into ５mm thick semicircular slices.
Flatten the pork and make layers to a height of ４cm. Lightly
push it down to fix the meat and cut into ４cm pieces. Sprinkle
them with flour.
Heat vegetable oil in a frying pan and fry the pork and lotus root. When they turn golden brown, take them out.
Wipe oil on to the frying pan and add A. Boil them and put 3 in
again. Cover with a lid and cook for about 10 minutes.
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