A recipe for "Sauteed lotus root with mentaiko butter"! The crunchy texture is complemented by the richness and umami of the mentaiko butter.

This is a recipe for stir-fried lotus root with mentaiko butter. It has a well-balanced taste of mentaiko (spicy cod roe) and the richness of butter.

Sauteed lotus root with mentaiko butter

Ingredients (for 2 persons)

1/2 stomach of mentaiko (spicy cod roe)
150g (5.29oz) lotus root
2 teaspoons olive oil
5g (0.18oz) butter
A pinch of coarsely ground black pepper

Sauteed Radish with Butter Directions

Cut lotus root into 1cm square sticks. Soak in water and drain.


Scrub the mentaiko with the back of a knife to remove the thin skin.


Heat olive oil in a frying pan over medium heat and place the lotus root on top. Fry until the surface is transparent and slightly browned.


Turn off the heat, add the mentaiko and butter to the pan, and dress with the lotus root.


Place on a plate and sprinkle with coarse black pepper.

How does fried lotus root with butter taste?

The combination of crispy lotus root and crumbly mentaiko (spicy cod roe). The refreshing taste of the lotus root is well balanced with the umami of the mentaiko and the richness of the butter. This is a convenient and easy recipe for a side dish with rice or as a snack for drinks when you need another dish.