Friday, February 10, 2006

With the Leftover Walnut Sauce...



With the leftover walnut sauce, I made this dish. I sautéed ground meat with chopped lotus root, then seasoned with the walnut sauce, sake, miso, tou ban jan and soy sauce.



Wrapped in lettuce with shredded celery, the sweet-spicy meat tasted pretty good, though with no trace of walnut flavor at all.

Anyway, so good with beer! ;)

7 comments:

Stasia said...

Oh, that looks yummy! And it sounds so simple.

fooDcrazEE said...

it looks like minced meat. Simple meal. U teh pwn

obachan said...

stasia
It is. Simple and yummy! ;)

foodcrazee
I like this because this way I can eat a lot of lettuce to increase my fiber intake.
What’s “the pwn?”

Jen said...

Obachan, "teh pwn" means something like "the winner". In this case, I'm not sure who you beat to gain victory....

That looks really good. I have a lot of leftover iceberg lettuce and was thinking about making larb (a Thai-style lettuce wrap), but maybe I'll try one with miso and sake, too!

obachan said...

Oh, the winner?! Thanks! I learned something new. Maybe in this case, thrift won over my tendency to leave the leftover kurumi sauce in the forgotten corner of my fridge and let it go bad. ;)

Never heard of Larb before, but just found a recipe on the net. It sounds good with lemony taste and herb flavors. I've got to give this a try sometime soon! Thanks for the inspiration.

Sara, The Wine Makers Wife said...

What is lotus root like? I wonder if it is fibery like Jicama root here in America. Or manybe Lotus root is a pickled vegtable? I see it at my local Japanese market, but I am hesitant to buy / try it.

obachan said...

I’ve never tried jicama root before, but from the photos I saw on the net, I assume it is not quite like lotus root. Lotus root looks like this and very crunchy. We use it in various ways including pickling, and my favorite is deep-fried lotus root. I usually slice it , then sandwich seasoned ground meat with the lotus root slices, coat with potato starch or tempura batter and deep-fry. The crunchiness is just marvelous! :D