Crunchy and delicious! Easy recipe for "Rengon Steak with Butter and Soy Sauce

Introducing "Rengon Steak with Butter and Soy Sauce," an excellent side dish using crispy and crunchy "lotus root" that goes well with both white rice and beer! Add a dash of garlic for a punchy flavor.

Rengon Steak with Butter and Soy Sauce

Ingredients

Here is what you will need

150 to 200 g lotus root
A dash of oil
A knob of butter
A dash of garlic (a tube is OK)
A dash of soy sauce
A little parsley (if you have it)

Directions

Peel the lotus root (or leave the peel on if you prefer), cut into 1 to 1.5 cm pieces, and soak in water.


Put oil in a frying pan, add garlic and saute lightly over low heat. When fragrant, place the drained lotus root on the pan, cover with a lid, and steam over low to medium heat on both sides.



When browned on both sides, add butter and soy sauce and toss quickly.


Serve in bowls and sprinkle with parsley if desired.

How does the lotus root steak with butter and soy sauce taste?

Crunchy, chewy, and delicious! The sweet and savory harmony of the flavor of the roasted soy sauce and the mildness of the rich butter is irresistible. The aroma of garlic is also very appetizing!


The "garlic butter" flavor and crunchy texture are outstandingly delicious. The volume of this dish makes it an excellent side dish, or it can be served as an accompaniment to a main dish such as hamburgers or sautéed fish!