Lotus Root with Umeboshi and Dried Young Sardines

Lotus Root with Umeboshi and Dried Young Sardines

Crunchy and delicious lotus root pairs great with a bowl of steamed rice.

Cooking time
10 minutes+
  • Nutrition facts are for one serving.
  • Time to cool is not included in the cooking time.

Ingredients(Servings: 2)


  1. Peel the lotus root and roughly chop up into bite-size pieces.
  2. Add the soy sauce and mirin to the umeboshi paste, then add and mix in the semi-dried young sardines.
  3. Boil the lotus root and drain in a colander to thoroughly remove excess moisture. Add in (2) and dress the lotus root while still hot. Allow to cool and then serve into dishes.

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