Lotus Root and Minced Meat Teriyaki with Aromatic Shiso

• 130 grams Lotus root
• 100 grams Ground meat (pork/beef blend)
• 6 Shiso leaves
• 1 * Egg yolk
• 1 dash * Salt
• 1 * Pepper
• 1 * Nutmeg
• 1 tbsp * Katakuriko
• 1 Plain flour
• 1 1/2 tbsp Vegetable oil
• 1 tbsp Sugar
• 1 tbsp Mirin
• 1 tbsp Sake
• 1 tbsp Soy sauce
• 1 Chopped green onions

1. Slice the lotus root into 5 mm thickness and soak in water to remove the bitterness.
2. Pat dry.
3. Shred or finely chop the shiso leaves.
4. Combine the shiso leaves with the *ingredients and mix well.
5. Sandwich the mixture from Step 3 between slices of lotus root.
6. Pack it right in to the holes.
7. Dust with flour.
8. Heat oil in a pan and cook.
9. When one side is done, flip over and cover with a lid.
10. When the other side is done, remove from pan and wipe excess oil with paper towels.
11. Heating the same pan, combine the ingredients, and when it comes to a boil, add the lotus roots again.
12. When the lotus roots are coated with the sauce and they're glossy, it's done.

lotus root, ground meat, leaves, egg yolk, salt, pepper, flour, vegetable oil, sugar, mirin, sake, soy sauce, green onions

Taken from cookpad.com/us/recipes/171695-lotus-root-and-minced-meat-teriyaki-with-aromatic-shiso (may not work)