Lotus Root and Sweet Potato Salad with Pear Sauce – a delicious recipe with four, four, Mizuna, Butter, *Mentsuyu, Mirin. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Combine all of the * ingredients to make the sauce, cut the other ingredients as described.
2
Heat the vegetable oil in a frying pan and cook the lotus root and sweet potatoes.
3
Steam over low heat with either a lid or aluminum foil.
4
Once cooked through, cook over high heat until browned.
5
Turn off the heat, then pour in the sauce and coat the vegetables.
6
Transfer the lotus root and sweet potatoes to a plate lined with mizuna.
7
Add the diced pear to the remaining sauce in the pan and simmer.
8
Like this, top with the pear sauce and enjoy.
9
If you prefer a spicier taste, sprinkle with ichimi spice.
10
Both hot and sweet, the mixture of flavors is exquisite.
39
kcal
Calories
2
g
Fat
5
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 four 1 cm slices Sweet potato (anno-imo), 1 four 1 cm slices Lotus root, 1 bunch Mizuna (cut into 2 or 3 cm long pieces), 30 grams Pear (diced into 2 or 3 mm chunks), and more.
Yes, Lotus Root and Sweet Potato Salad with Pear Sauce falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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