Steps

1. Slice the lotus root into 2mm thick pieces, soak them in salt water with 1 tsp of salt, then pat dry with paper towels.
   🕒 01:39
2. In a bowl, combine 120g of ground pork with 1 tbsp of Cooking Sake (Rice Wine), 1 tsp of Soy Sauce, a pinch of salt, and a pinch of pepper. Mix well until the meat is sticky.
   🕒 02:14
3. Once the meat has developed a sticky texture, add 1 tsp of minced scallion, 1 tsp of minced ginger, and 1 tsp of minced garlic. Mix further.
   🕒 02:54
4. Add 1/2 egg and 1 tbsp of Potato Starch and mix thoroughly. Then, add 1 tsp of Sesame Oil and mix again.
   🕒 03:17
5. Divide the mixed ground pork into 8 portions and form them into balls.
   🕒 03:32
6. Lightly dust one side of the lotus root slices with potato starch and shake off any excess.
   🕒 03:46
7. Sandwich the pork balls between two lotus root slices, with the starch-dusted side facing outwards.
   🕒 03:54
8. Heat 2 tbsp of White Sesame Oil in a frying pan and place the sandwiched lotus root slices in the pan.
   🕒 04:49
9. In a separate bowl, combine the sauce B ingredients: 3 tbsp of Cooking Sake (Rice Wine), 2 tbsp of Soy Sauce, 6 tbsp of dissolved granulated soup stock, 3 tbsp+ of Sugar, 1 tbsp of Oyster Sauce, a pinch of pepper, and a pinch of chili pepper.
   🕒 05:21
10. Flip the lotus root slices and cook until both sides are nicely browned and have a caramelized color.
    🕒 06:13
11. Add the prepared sauce B to the pan with the cooked lotus root. Cover and simmer for approximately 2 minutes 30 seconds to 3 minutes.
    🕒 06:30
12. While the sauce is simmering, mix together sauce C: 3 tbsp of Vinegar and a pinch of pepper.
    🕒 06:50
13. Once the sauce has thickened and coated the lotus root, add sauce C (vinegar and pepper) and turn up the heat to high, tossing everything to coat.
    🕒 07:31
14. Finish by drizzling in 1 tbsp of Sesame Oil.
    🕒 08:09
15. Plate the lotus root hamburg steak and garnish with Sansho Leaves (optional) to taste. Enjoy!
    🕒 08:35