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Lettuce Wraps
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Finely chop the Japanese leek.
Japanese leek (naganegi) to taste
5:01
~3 min
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Ingredients
1
Finely chop the Japanese leek.
Japanese leek (naganegi) to taste
5:01
~3 min
2
Finely chop the ginger and garlic separately. The ginger has a strong aroma around the skin, so there is no need to peel it.
5:23
~4 min
3
Cut off the tough ends of the shiitake mushrooms and finely chop them, stems included.
6:28
~2 min
4
Cut the bamboo shoots into 1cm cubes so the texture remains.
7:09
~3 min
5
Chop the peeled shrimp coarsely, being careful not to over-chop, to keep the texture.
8:26
~2 min
6
Press firmly on the core of the lettuce with your hand and twist it out. Since it is eaten raw, wash the whole head thoroughly, including the dirt at the base, and drain well.
9:10
~3 min
7
Add the potato starch to the cooking sake and mix well to make sake-dissolved starch. Unlike water-dissolved starch, it does not dilute the flavor and improves the taste.
10:01
~1 min
8
Add vegetable oil to a frying pan and heat over medium heat. Once hot, add the ground meat. Rather than stir-frying, press it down and sear it; once browned, flip it over and sear both sides well. Wipe off the rendered fat with a paper towel.
10:39
~6 min
9
Once the ground meat is browned, add the Japanese leek, ginger, and garlic, and stir-fry over medium heat for about 1 and a half minutes until fragrant.
11:54
~2 min
10
Add the tianmianjiang, oyster sauce, soy sauce, sugar, and Ajinomoto, and stir-fry quickly to coat the ground meat evenly with the seasonings.
12:35
~2 min
11
Add the peeled shrimp, bamboo shoots, and shiitake mushrooms, and stir-fry for about 2 minutes, being careful not to overcook so the texture remains.
13:17
~2 min
12
Switch to low heat, add the sake-dissolved starch and sesame oil, mix through, and thicken slightly. Serve the lettuce and meat miso separately on plates; to eat, tear off a lettuce leaf, top it with the meat miso, and wrap it up.
13:51
~3 min
1
Step 1
Finely chop the Japanese leek.
Japanese leek (naganegi)
to taste
2
Step 2
Finely chop the ginger and garlic separately. The ginger has a strong aroma around the skin, so there is no need to peel it.
Ginger
to taste
Garlic
to taste
3
Step 3
Cut off the tough ends of the shiitake mushrooms and finely chop them, stems included.
Shiitake mushrooms
to taste
4
Step 4
Cut the bamboo shoots into 1cm cubes so the texture remains.
Bamboo shoots (boiled)
to taste
5
Step 5
Chop the peeled shrimp coarsely, being careful not to over-chop, to keep the texture.
Peeled shrimp
60-70g
Salt
1 teaspoon
6
Step 6
Press firmly on the core of the lettuce with your hand and twist it out. Since it is eaten raw, wash the whole head thoroughly, including the dirt at the base, and drain well.
Lettuce
1 head
7
Step 7
Add the potato starch to the cooking sake and mix well to make sake-dissolved starch. Unlike water-dissolved starch, it does not dilute the flavor and improves the taste.
Cooking sake
to taste
Potato starch (katakuriko)
to taste
8
Step 8
Add vegetable oil to a frying pan and heat over medium heat. Once hot, add the ground meat. Rather than stir-frying, press it down and sear it; once browned, flip it over and sear both sides well. Wipe off the rendered fat with a paper towel.
Ground pork
to taste
Vegetable oil
to taste
9
Step 9
Once the ground meat is browned, add the Japanese leek, ginger, and garlic, and stir-fry over medium heat for about 1 and a half minutes until fragrant.
Japanese leek (naganegi)
to taste
Ginger
to taste
Garlic
to taste
10
Step 10
Add the tianmianjiang, oyster sauce, soy sauce, sugar, and Ajinomoto, and stir-fry quickly to coat the ground meat evenly with the seasonings.
Ajinomoto (MSG)
to taste
Tianmianjiang (sweet bean sauce)
to taste
Oyster sauce
to taste
Soy sauce
to taste
Sugar
to taste
11
Step 11
Add the peeled shrimp, bamboo shoots, and shiitake mushrooms, and stir-fry for about 2 minutes, being careful not to overcook so the texture remains.
Shiitake mushrooms
to taste
Peeled shrimp
60-70g
Bamboo shoots (boiled)
to taste
12
Step 12
Switch to low heat, add the sake-dissolved starch and sesame oil, mix through, and thicken slightly. Serve the lettuce and meat miso separately on plates; to eat, tear off a lettuce leaf, top it with the meat miso, and wrap it up.
Lettuce
1 head
Sesame oil
to taste
Cooking sake
to taste
Potato starch (katakuriko)
to taste
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Lettuce Wraps — cook along with the video