Cut the cooked lotus root into 5mm slices and add it to the onion and aubergine mixture. Tip in the shimeji mushrooms, add two heaped tablespoons of miso paste and fry for a minute. Add the mirin ...

How you cut and cook lotus root determines its texture. When deep-fried or simmered, it comes out somewhat crumbly; when grated and heated it becomes springy. But its true value emerges when ...

Beef shank Fresh lotus root Jujube Ginger Garlic Condensed milk Miso annatto Cooking wine Soy sauce Stock powder Pepper ...

Very finely mince the fish, pulling out and discarding any bones you find. Very finely chop the lotus root. Mince the ginger and spring onions. Thoroughly combine the pork with the soy sauce ...