Crunchy Lotus Roots Sautéed in Dashi Butter

Method9 steps · about 18 min

1. 1

   Step 1: Clean the lotus root (200 g) and peel if needed; very fresh clean skin can be left on. Quarter it lengthwise, then alternate diagonal and straight cuts to make bite-size triangular pieces about 3 cm across. If using thawed thick frozen slices instead, halve large slices.

   Uses 200 g lotus root

2. 2

   Step 2: Put the cut lotus root in a bowl and cover with water. Soak for 1–2 minutes, then drain.

   Soak lotus root · 2 minUses Cut lotus-root pieces · Water to cover the lotus-root pieces for rinsing

3. 3

   Step 3: Pat the drained lotus-root pieces dry with kitchen paper.

   Uses Drained lotus-root pieces

4. 4

   Step 4: Toss the dry lotus root with the cornstarch (1 tbsp) in a bowl, tray or bag until evenly coated, using your hands if needed.

   Uses Dried lotus-root pieces · 1 tbsp cornstarch

5. 5

   Step 5: Heat a frying pan over medium-low to low heat and melt the salted butter (20 g).

   Uses 20 g salted butter

6. 6

   Step 6: When the butter starts bubbling, add the coated lotus root and sauté for about 4–5 minutes. Toss occasionally so all surfaces become lightly browned.

   Sauté lotus root · 5 minUses Cornstarch-coated lotus root · Melted butter

7. 7

   Step 7: Cover the pan and cook for about 2 minutes, shaking it a couple of times. The pieces should be lightly browned outside while retaining a crunchy centre; thicker pieces may need longer.

   Cook covered · 2 minUses Lightly browned lotus root in butter

8. 8

   Step 8: Remove the lid, sprinkle over the 2 pinches of bonito dashi powder and 1–2 pinches of salt, and toss until evenly seasoned.

   Uses Covered-cooked lotus root · 2 pinches bonito dashi powder · 1–2 pinches salt

9. 9

   Step 9: Turn off the heat, sprinkle over the aonori (1 tsp) and mix. Transfer to a serving bowl and serve as four small side portions.

   Uses Dashi-seasoned lotus root · 1 tsp aonori