Lotus Root and Beef with Miso
Thickly sliced lotus root bursting with umami flavor from a combination of beef, miso and butter. Pairs well with piping hot rice.
Photographed by HIDETOSHI HARA
Calorie count is per serving.
Ingredients (Serves 2)
- 200 g lotus root
- 120 g beef trimmings
- 1 clove garlic
- 3 tbsp mirin
- 2 tbsp miso
- 2 tbsp sake
- 1 tbsp vegetable oil
- 1 1/2 tsp butter
Cut the lotus root lengthwise in half and then into 7-8 mm thick half moons. Place the pieces in a bowl of water to soak.
If necessary, cut the beef into easy-to-eat pieces. Cut the garlic in half, remove the core and crush.
Stir-fry the garlic in vegetable oil in a pan placed over low heat. When aromatic, raise the heat to medium and add the beef. Quickly stir-fry and remove.
Drain the water from the lotus root and stir-fry over medium heat using the same frying pan as before. When done, combine [A] and drizzle evenly over the lotus root. Add the butter and stir to coat evenly.
Add the beef, lightly mix together and plate.