Renkon Butter
Savor the rich, umami-packed flavors of Renkon Butter, a quick and easy Japanese-inspired side dish featuring sautéed lotus root slices glazed in a luscious butter-soy sauce. This dish highlights the unique crisp-tender texture of renkon (lotus root), perfectly complemented by the savory depth of soy sauce, the mild sweetness of mirin, and the aromatic touch of garlic. With just 10 minutes of prep and 15 minutes of cooking, Renkon Butter makes an excellent snack, appetizer, or side dish for any meal. Garnish with fresh parsley for a pop of color and an optional herby kick. This recipe delivers a deliciously satisfying combination of flavors and textures in every bite, making it a standout addition to your repertoire of Japanese cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Fresh lotus root (renkon)
- 30 grams Unsalted butter
- 2 tablespoons Soy sauce
- 1 tablespoon Mirin (sweet cooking rice wine)
- 1 teaspoon Sugar
- 1 tablespoon Vegetable oil
- 1 clove Garlic (minced)
- 1 tablespoon Fresh parsley (optional, chopped for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Peel the lotus root and slice it into 1/4-inch thick rounds. If the slices are large, cut them into halves or quarters to make bite-sized pieces.
Soak the sliced lotus root in a bowl of water with a pinch of salt for 5 minutes to remove bitterness and prevent discoloration. Drain and pat dry with a kitchen towel.
Heat vegetable oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the lotus root slices to the skillet. Cook for 3-4 minutes per side until lightly browned and tender.
Reduce the heat to low and push the lotus root to one side of the skillet. Add the butter, soy sauce, mirin, and sugar to the empty side of the skillet. Stir until the butter is melted and the sauce is combined.
Toss the lotus root slices in the butter-soy sauce mixture until evenly coated. Let it cook for another 2-3 minutes, allowing the sauce to thicken slightly.
Season with salt and black pepper, adjusting to taste. Remove from heat.
Transfer the renkon butter to a serving plate, garnish with fresh parsley if desired, and serve warm as a side dish or snack.
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1307 mg | 57% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 12.4 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1690 mg | 36% | |
*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.
