Renkon no Hasami Yaki/レンコンのはさみ焼き

Japanese Food

I didn’t make an osechi ryori with renkon (lotus root) after all. Instead, I made renkon no hasami yaki as part of supper tonight.
hasami < hasamu = to sandwich, to pinch, etc.
yaki < yaku = to fry, to bake, to burn, etc.


300 g ground pork
20-cm long renkon, cut into 5-mm thick slices
1 naga negi, finely chopped
1/2 tsp salt
Ginger, grated
Appropriate amount of katakuriko (potato starch) or komeko (rice flour)
豚の挽き肉 300 g
レンコン 長さ20 cm。5 mm厚に切る
長ねぎ 1本 みじん切り
塩 小さじ1/2

I recently bought a bag of komeko made from Koshihikari rice produced in the Shiozawa area.

Great foodstuff. I will use it for other dishes as well in the future.

I fried half of the hasami yaki in a frying pan, with a small amount of oil.

I put the other half in the toaster oven and heated for 8 minutes.

The sauce is a 1:1:1 combination of sake, soy sauce, and mirin, as usual.

The good news is that we have finished off all the osechi tonight!

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