Stir-fried lily root with butter
When frying lily bulbs, if you add butter from the beginning, the flavor will be lost, so the key is to fry them in salad oil and then add the butter at the end
How to make it
1
Peel the lily bulbs in water and use them. Cut off the ends with a knife and shape them
2
Heat salad oil in a frying pan over high heat and fry the lily bulbs. Once the oil has coated the lily bulbs, add the kelp stock and continue frying
3
When the surface of the lily bulb becomes translucent, add the unsalted butter. Crack the eggs into a separate bowl and beat them, then add half of them to the frying pan
4
Once the eggs are soft-boiled, remove from the heat and serve in a serving dish. Top with parsley to taste
Ingredients for 2 people
-
- Lily root
- 100g
-
- Salad oil
- 1 tsp
-
- Unsalted butter
- 10g
-
- Kelp broth
- 2 tbsp
-
- egg
- 1 piece
-
- For parsley
- 5g
[PR]
Seasonal Recommendations
It's perfect as a New Year's gift or as a treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
January Limited Time Sale Items [Limited Time Offer: Up to 7,000 yen off] A portable rechargeable battery and solar panel set is now on sale, perfect for emergencies
