Lotus Root with Umeboshi Plum Sauce
Delight your taste buds with the exquisite balance of tangy and savory flavors in this Lotus Root with Umeboshi Plum Sauce recipe. Featuring crisp, golden slices of lotus root coated in a vibrant sauce made from briny umeboshi plums, rice vinegar, and a touch of sweet mirin, this dish is a true celebration of Japanese-inspired culinary artistry. A quick sauté gives the lotus root a lovely texture, while a cornstarch slurry ensures the sauce clings beautifully to each slice. Garnished with sesame oil, green onions, and toasted sesame seeds, this dish is as visually stunning as it is delicious. Perfect as a side dish or appetizer, it’s ideal for those seeking a unique plant-based recipe infused with bold, umami-rich flavors. Ready in just 25 minutes, this recipe is a must-try for quick and healthy gourmet cooking.
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Recipe Information
Ingredients
- 300 grams Lotus root
- 3 pieces Umeboshi plums
- 2 tablespoons Rice vinegar
- 1 tablespoon Soy sauce
- 1 tablespoon Mirin
- 1 teaspoon Sugar
- 500 milliliters Water
- 1 teaspoon Salt
- 1 teaspoon Cornstarch
- 1 teaspoon Sesame oil (for garnish)
- 2 tablespoons Chopped green onions (for garnish)
- 1 teaspoon Toasted sesame seeds (for garnish)
Instructions
Peel the lotus root and slice it into thin, 1/8-inch rounds.
In a medium bowl, mix 500 milliliters of water with 1 teaspoon of salt. Submerge the lotus root slices in the salted water to prevent discoloration. Let soak for 10 minutes, then drain and pat dry.
Pit the umeboshi plums and mash them into a paste using a fork or pestle.
In a small bowl, combine the mashed umeboshi, rice vinegar, soy sauce, mirin, and sugar. Stir until the sugar is fully dissolved to create the umeboshi plum sauce.
In a nonstick skillet, heat a teaspoon of sesame oil over medium heat. Add the lotus root slices and sauté for 2-3 minutes on each side until slightly golden and crisp-tender.
Reduce heat to low, pour the umeboshi plum sauce over the lotus root, and gently toss to coat. Let it cook for 1-2 minutes to allow the flavors to meld.
In a separate small bowl, dissolve 1 teaspoon of cornstarch in 2 tablespoons of water. Pour this mixture into the skillet and stir gently to thicken the sauce. Remove from heat once the sauce has a glossy consistency.
Transfer the lotus root to a serving platter. Garnish with a drizzle of sesame oil, chopped green onions, and toasted sesame seeds.
Serve warm or at room temperature as a side dish or appetizer.
Nutrition Facts
Calories |
100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.2 g | 4% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1412 mg | 61% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.0 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 314 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
