Prep 5 mins
Cook 11 mins
Adapted from a recipe by chef Kiyoharu Kuroda, Maekawa Bar, Seattle. This dish has been described as looking somewhat "alive" when it is served, because when the extremely thin shavings come in close contact with the heat and moisture rising from the just-cooked lotus root, they flutter. Posted on request.
- 1 1⁄2 tablespoons butter
- 1 teaspoon peanut oil
- 6 slices fresh lotus root, peeled, cut to 3mm width
- 2 teaspoons good quality soy sauce
- 1⁄2-3⁄4 loosely packed cup large dried bonito flakes (1 handful)
- Over medium-high temperature, heat a sauté pan.
- Add the butter and peanut oil, melt together, and simmer until the butter is almost browned (how long that takes depends on your pan and your stove, but approx 2 to 3 minutes).
- Add the lotus root slices and sauté until edges are browned on each side (depending on pan and stove, about 3-4 minutes per side).
- Add the soy sauce, stir, turn slices over, remove the pan from heat, and let sit for about 15 to 20 seconds (you don't want to let them cool for too long - you want them steaming).
- Move the lotus root to a shallow serving bowl and cover with the bonito flakes.
- Serve immediately.
Believe it or not, this tastes a great deal like bacon. Lotus root is one of those foods that takes on the flavors of whatever you cook it with, and when the other ingredients are rich butter, salty soy sauce, and smoke bonito flakes -- bacon. I can see why this is bar food, because beer or sake would contrast nicely with its richness. The bonito flakes did undulate like seaweed in a wave. I don't have a camera right now, but anyway, I don't think a still picture would show the movement.