"Lotus root miso butter-grilled" recipe with irresistible rich taste!
"Lotus root miso butter-grilled" recipe that promotes rice with a rich taste. The crispy texture of lotus root cut into large pieces vertically is fresh.
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Material
( For 2 people )
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Lotus root |
150g (5.29oz) |
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Starch |
2 tablespoons |
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Salad oil |
1 tablespoon |
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Miso and mirin |
1 tablespoon |
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sugar |
1 tsp |
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butter |
10g (0.35oz) |
"Lotus root miso butter-grilled" recipe that promotes rice with a rich taste. The crispy texture of lotus root cut into large pieces vertically is fresh.
Grilled lotus root with miso butter
material
Lotus root 150g (5.29oz)
2 tablespoons of potato starch
1 tablespoon of salad oil
1 tablespoon of miso and mirin
1 teaspoon sugar
Butter 10g (0.35oz)
How to make
Mix miso, mirin and sugar to make a sauce.
Wash the lotus root and cut into 8 pieces vertically.
Wipe off the water and sprinkle the whole with potato starch.
Easy to use a plastic bag
Heat the vegetable oil in a frying pan and bake while rolling the lotus root.
When the powder is gone, add sauce and butter and entangle it all over. When the butter melts and the whole is familiar, turn off the heat and serve on a plate.
What is its taste?
The lotus root cut into large pieces vertically is crispy and has a bold texture. The rich and mellow taste of miso butter is entwined, and the response to eating is perfect. Perfect for rice and sake snacks!
Compared to the lotus root that is sliced and cooked, the "lotus root" looks weaker, but the "root vegetable" that gives a crispy texture is stronger. It is a recipe that you can enjoy a different expression of lotus root.