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! ;)
at

7 comments:

  1. Stasia2/10/2006 1:30 PM

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

    ReplyDelete
  2. FooDcrazEE2/10/2006 11:58 PM

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

    ReplyDelete
  3. obachan2/13/2006 12:05 PM

    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?”

    ReplyDelete
  4. Jennie Durren2/14/2006 4:09 AM

    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!

    ReplyDelete
  5. obachan2/14/2006 11:35 AM

    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.

    ReplyDelete
  6. Anonymous2/15/2006 3:43 AM

    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.

    ReplyDelete
  7. obachan2/16/2006 10:53 AM

    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

    ReplyDelete