Pie | SHIZUOKA GOURMET

Although I call this recipe Japanese, it is more fusion food than anything else as pies are universal!
As for the lotus root, if you cannot find them fresh use canned/tinned ones. Don’t forget to wash them in clean water and sponge out all humidity first in that case!

INGREDIENTS: (For one pie)

Lotus root: 100 g
Echalottes (or leeks if you don’t have them): 20 g
Mixed pork/beef minced meat: 100 g
Frozen pie sheets: 2 standard
Sake (dry white wine is ok!): 1 tablespoon
Soy sauce: 2 tablespoons
Mirin/sweet sake (if available use sweet white wine or sweet sherry!): 1 tablespoon
Sugar beet sugar: 2 teaspoons
Tomato ketchup: 1 teaspoon
Salad oil: as appropiate
Egg: 1
Water: 60 ml/a little more than a 1/4 cup
Rice vinegar: as appropriate

RECIPE:

cut the lotus root into small cubes. Drop them in a bowl. Add the rice vinegar and mix. Chop the echalottes finely.

Pour some salad oil in a fry pan. Heat. Fry the minced meat. When the color of the meat has changed add lotus root and juices and echalottes.

Add the water, soy sauce, sugar, tomato ketchup and stew until all water has evaporated.
Let cool until room temperature.

On the first pie sheet spread the meat mixture in the middle leaving enough space to make a sufficiently wide rim.

Place the second pie sheet as above. Press/seal the two sheets together with a fork all around the rims.
Make indents on the top as shown in picture above.
Brush generously the whole surface with beaten egg.
Bake at 180 degrees Celsius for 25 minutes.

Serve it as hot as possible with plenty of leaf greens!

RECOMMENDED RELATED WEBSITES

Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,