Crispy Lotus Roots and Pork Belly Rice Bowl with Yakiniku Sauce. Enjoy these crispy stuffed lotus root treats with the leftover beer from making the batter. These tasty little fried meat sandwiches made with lotus root stuffed with pork are deliciously savory, crispy, and crunchy. The only Chinese food available was rice, bok choy, and China Lily soy sauce.

Ingredients of Crispy Lotus Roots and Pork Belly Rice Bowl with Yakiniku Sauce

1. Prepare of serving Plain cooked rice.
2. It’s of Pork belly (thinly sliced).
3. Prepare of Lotus root.
4. Prepare of Sesame oil.
5. It’s of Salt and pepper.
6. It’s of ＊Yakiniku (Japanese BBQ) sauce.
7. You need of ＊Gochujang.
8. Prepare of Poached or soft-set egg (optional).
9. You need of as required Easy melting cheese for pizza (optional).

Tonkatsu is crispy and crunchy Japanese fried pork cutlet with panko bread crumbs. This homemade tonkatsu recipe is so easy and tastes like restaurants The combination of lotus root and pork ribs is a classic. It seems so simple, yet it creates a rich, flavorful, and satisfying soup.

Crispy Lotus Roots and Pork Belly Rice Bowl with Yakiniku Sauce instructions

1. Peel the lotus root and slice thinly (a slicer is easier). Cut the pork into bite sizes and season with salt and pepper..
2. Heat sesame oil and fry the meat and lotus root. When cooked through, add the ＊ ingredients and stir well..
3. Turn the heat off and add shredded cheese to melt in residual heat..
4. Transfer on the rice in a serving dish. Place a soft poached egg on top if you like..
5. 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..

To create the sauce, simply mix some light soy sauce with Chinese black vinegar and a pinch of sugar. It's a savory sauce that's slightly sweet and brings out the great. 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. 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.