Stir-fried lily root with butter

Japanese food
Vegetable side dishes
Tamura Takashi
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When frying the lily roots, if you add butter from the beginning, the flavor will be lost, so the key is to fry it in salad oil and then add butter to the finishing touch.
Cooking time: 15 minutes
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How to make it
1

The lily roots are used by peeling the pieces in the water. Cut off the edges with a knife and shape them.

2

Put a frying pan with salad oil over high heat and fry the lily roots. Once the oil has gotten mixed in all the oil, add the kelp broth and stir-fry.

3

Once the surface of the lily roots is clear, add unsalted butter. Split the eggs into another dish to loosen them, and add half at a time to a frying pan.

4

Once the eggs are cooked half-boiled, remove from the heat and serve in a bowl. Topped with parsley if desired and complete.

Ingredients for 2 people

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