Cut the meat into easy-to-eat sizes. Chop the cherry tomatoes. Mix in the ingredients labeled ●, lightly mix and let sit for about 10 minutes.
Peel the lotus root and cut in under 1cm slices. Line up on a heat-resistant dish.
Fill the meat from step one between the lotus root slices. Cover (at an angle so air can flow out) and microwave for 6 minutes at 600 W.
Check the inside and heat again for 1 more minute. Rip up the shiso leaves and scatter on top. It's done!