Steps

1. Mince the long green onion.
   🕒 02:31
2. Grate the ginger with the skin on.
   🕒 02:52
3. Thinly slice the boiled lotus root 120g so it's not too thick, and if the slices are large, cut them in half.
   🕒 03:03
4. In a bowl, add ground pork 220g, salt 0.5 tsp, grated ginger 10g, minced long green onion 40g, mayonnaise 1 tbsp, panko breadcrumbs 2.5 tbsp, black pepper to taste, and MSG(Ajinomoto) (MSG) 2 shakes. Mix quickly to form the meat filling. [Chef's Tip!] Handling the ground meat while it's cold helps prevent excess oil from rendering. Mayonnaise acts as an egg substitute, and its oil content helps achieve a fluffy texture.
   🕒 03:37
5. Sandwich the meat filling between two slices of lotus root. Press firmly, pushing the filling into the holes, to enjoy the lotus root's texture.
   🕒 05:05
6. Dust the entire lotus root sandwich patty with all-purpose flour to taste.
   🕒 06:24
7. Heat about 1 tbsp oil in a frying pan over medium heat and arrange the sandwich patties. Cover with a lid and cook each side for about 4 minutes. [Chef's Tip!] Ground meat can be difficult to cook through, so it's best to cook with a lid.
   🕒 10:15
8. Once the patties are cooked, remove them from the pan and lightly wipe the pan clean.
   🕒 17:54
9. In the empty pan, add soy sauce 1.5 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, sake 1 tbsp, sugar 2 tsp, and MSG(Ajinomoto) (MSG) 2 shakes, then bring to a boil.
   🕒 18:09
10. Return the cooked patties to the boiling sauce and simmer until they are thoroughly coated.
    🕒 18:41
11. Arrange on a plate and sprinkle with Shichimi Togarashi to taste, if desired.
    🕒 18:58