This simple dish, Crunchy Lotus Roots Sautéed in Dashi Butter, gives you the realisation that the combination of dashi and butter is an umami taste sensation. The crunchiness of the lotus roots and the scent of the ocean from the aonori make this a perfect dish as a side dish as well as a nibble to go with drinks.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- 200g/7.1oz lotus root (note 1)
- 1 tbsp corn flour/cornstarch
- 20g/0.7oz butter
- 2 pinches granular dashi powder (note 2)
- 1-2 pinches salt
- 1 tsp aonori
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Quarter the lotus root lengthwise. Cut each stick diagonally followed by a straight cut, making bite-size triangle shapes (see the photo in the post, note 3).
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Put the lotus root pieces in a bowl filled with water for a minute or two, then drain.
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Pat-dry the lotus root pieces with kitchen paper.
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Put the lotus roots and corn flour in a bowl/tray/plastic bag. Toss the lotus roots ensuring that they are coated in corn flour. You may need to use your hands to evenly coat them.
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Heat a frying pan over medium-low to low heat and melt butter in it.
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When the butter starts bubbling, put the lotus roots in the pan and sauté for about 4-5 minutes (note 4). Toss occasionally to turn the lotus root pieces around and lightly brown all the surfaces evenly.
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Place a lid on the pan and cook for a couple of minutes, shaking the pan a couple of times.
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Remove the lid and sprinkle dashi powder and salt over the lotus roots and mix well, tossing a couple of times, so that the flavour coats the lotus root pieces evenly.
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Turn the heat off, and sprinkle aonori and mix. Then transfer the lotus roots to a serving bowl.
1. If your lotus root is very fresh and clean, you don’t need to peel the skin.
If you can’t find fresh lotus root, you can use frozen lotus roots that are cut into thick slices. You won’t be able to make triangle shapes with the frozen lotus roots, and the texture is not as crunchy as the fresh lotus roots, but it still tastes great. Defrost them before using them. If the size of the lotus root slice is large, halve it.
2. I used bonito dashi powder, but you can use konbu dashi powder if you want to make it vegetarian.
3. The length of the sides of my triangle was about 3cm/1⅛". Cutting the lotus root stick using the rangiri method also works.
4. Depending on the size of your lotus root pieces, the time required to cook lotus roots varies. It is best to undercook to retain crunchiness.
Uncooked lotus root is edible, so it’s OK if it is slightly uncooked in the middle.
5. You can keep Crunchy Lotus Roots Sautéed in Dashi Butter in the fridge for a couple of days, but it loses its crunchiness. You may want to heat up the lotus roots in the oven to make the surface crunchy.
6. Nutrition per serving.
serving: 57g calories: 76kcal fat: 4.2g (5%) saturated fat: 2.6g (13%) trans fat: 0.2g polyunsaturated fat: 0.2g monounsaturated fat: 1.1g cholesterol: 11mg (4%) sodium: 88mg (4%) carbohydrates: 9.4g (3%) dietary fibre: 1.7g (6%) sugar: 0.3g protein: 1g vitamin D: 0mcg (0%) calcium: 15mg (1%) iron: 0.5mg (3%) potassium: 190mg (4%)