Steamed Pork Bowl with Lotus Root
For this recipe, you won't need a steamer; just a pot of water, with the bowl placed directly in the water to easily steam. When steaming like this, you can line the bottom of the pot with a thick paper towel to stabilize the bowl.
Photographed by HIDETOSHI HARA
Calorie count is for full recipe
- 2 lotus roots (400 g)
- 200 g ground pork
- 1/3 naga-negi long onion
- 2 fresh shiitake mushrooms
- 1 egg (small)
- 1 tbsp potato starch
- 2 tsp soy sauce
- 2 tsp mirin
- 1/3 tsp salt
- 100 ml dashi
- 1 tsp soy sauce
- 1 tsp sake
- 1 tsp mirin
- Salt, a pinch
[Potato starch dissolved in water]
- 1 tsp potato starch
- 2 tsp water
Peel the lotus roots and slice 30 g worth of the thinner parts into thin rounds. Place the slices in water and let sit for 2-3 min, then strain.
Grate the rest of the lotus roots and place in a strainer to strain off some of the juice.
Cut 3 cm of the naga-negi long onion into thin strips, then coarsely chop the rest of it. Cut the hard tips off of the stems of the shiitake mushrooms, then coarsely chop.
In a bowl, knead the ground pork, then add the ingredients for [A], the grated lotus root, and the coarsely chopped naga-negi long onion and shiitake mushrooms, in that order, and mix together thoroughly.
Place the meat mixture in a heat-resistant bowl and flatten out the top, and spread the lotus root slices across the top.
Fill a fairly deep pot about halfway with water, then put the bowl in. Cover the pot and heat over medium heat. When it comes to a simmer, reduce heat to low and steam for about 30 min, or until cooked through (to check for doneness, stick a bamboo skewer or toothpick in; if the juices run clear, it is cooked through).
In a small pot, bring the combined ingredients for [B] to a simmer, then pour the potato starch dissolved in water to thicken. Pour on top of the bowl and top with the naga-negi long onion strips.
Steaming with a Pot:
For this recipe, you won't need a steamer; just a pot of water, with the bowl placed directly in the water to easily steam. When steaming like this, you can line the bottom of the pot with a thick paper towel (a nonwoven type) to stabilize the bowl. The bowl will be quite hot after steaming, so if you fold aluminum foil into a long strip and place the bowl on top of it to steam, you can lift the bowl out using the aluminum foil (taking care not to burn yourself). Even if the bowl is very nearly as wide as the pot, you can use the aluminum foil strip to smoothly raise the bowl up and out of the pot.