Japan Eats

Recipe: Renkon no yuzukoshoitame (sautéd lotus root with yuzukosho sauce)

Lotus root combines healthy eating with strong visual appeal

Here’s vegetarian appetizer that’s great as an otsumami (dish to be eaten with drink). It’s flavored with yuzu, meaning that it has a tangy citrus flavor. For those who enjoy this remarkable fruit, more yuzukosho recipes can be found here, here and here.

The recipe below is vegetarian, however pork can be added to the dish to If you want to add sliced pork to the dish, begin by sautéing the pork, then cooking the lotus root.

sautéd lotus root with yuzukosho sauce

Sautéd lotus root with yuzukosho sauce

Ingredients (serves 2)

  • 200 g of lotus root
  • 10 g of asatsuki chives (as a garnish)
  • 1 tablespoon of vegetable oil
  • 1/2 teaspoon of yuzukosho
  • 1 tablespoon of sake
  • 1 tablespoon of soy sauce
  • 1/2 tablespoon of butter

Method

Peel the lotus root and cut it into chunks. Immediately place each piece into a bowl of water with a tablespoon of rice vinegar in order to maintain the color and remove any bitterness. Drain after approximately 5 minutes.

Next, mix soy sauce and yuzukosho in a small bowl. Pour a tablespoon of vegetable oil into a frying pan then warm it on a medium heat. Once it becomes warm, add the lotus root and sauté for 3 minutes.

Pour sake into the frying pan and briefly turn up the temperature to burn off the alcohol (a single tablespoon of sake should only take a few seconds). Turn the heat down to low, then add the mixture of soy sauce and yuzukosho and coat the lotus root with it.

Finally, add 1/2 tablespoon of butter. As soon as it melts, turn off the heat and mix everything together in the pan.

Garnish with finely chopped asatsuki chives and serve.

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