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So, nearly 17 years ago, the one and only time I've been to Japan, at a riverside bar in Kyoto I had this bar snack: renkon nikuzume - meat stuffed lotus root. It was so good. I've thought of it constantly for years. But this is not a common dish even in Japan, let alone here
googling in English was basically useless, BUT one day, kind friend @pleasantchime remembered my laments of this lost dish, and found and translated three different recipes from Japanese websites for me
tonight's the night. after dreaming about it for close to 20 years.
sizzle
I'm letting them cool for a bit
cross section
with hot mustard for dipping
they're so good. I could cry
here are the three recipes @pleasantchime translated for me. I sorta just synthesized the three and my memories and my own preferences https://docs.google.com/document/d/1ezLpQodh4C7EKq4snRyViPU3Ds9mSb396V1wXH6UHUs/edit
going back for plate #2 and am gonna mix a lil ponzu in with the mustard
