Ingredients
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Instructions
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Slice the lotus root into 5mm thick rounds.
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In a bowl, mix ground pork, ginger, and a pinch of salt thoroughly. Divide into 8 portions and shape into balls.
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Coat each pork ball lightly with potato starch, then sandwich them between the lotus root slices.
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Place the stuffed lotus root on a grill over low heat and cook slowly until done.
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In a small saucepan, combine the ★ ingredients over low heat. Add the potato starch slurry to thicken.
- Pour the sauce over the cooked stuffed lotus root and serve.
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★Cooking Tips with the ANAORI kakugama
This is a recipe where the meat mixture is sandwiched between lotus root slices. By cooking it on the kakugama’s outer lid (grill pan), even ingredients that are usually difficult to cook through can be heated evenly and quickly. The heat penetrates from the inside, allowing the dish to expand slightly as it cooks, creating a far-infrared effect similar to charcoal grilling. |
Credit：
Recipe created by Miho Kawakami (@miho.kawakami.5)
