Renkonbutter Recipes

HOW TO MAKE SUNBUTTER: THE BEST SUNFLOWER BUTTER RECIPE!

How to Make Sunbutter: The Best Sunflower Butter Recipe! image

Step-by-step recipe for rich, creamy homemade sunbutter.

Provided by Jaime

Time 13m

Number Of Ingredients 4

Ingredients

1 lb unsalted, shelled (not pre-roasted) sunflower seeds
3/4 tsp salt
1 tsp sugar (or honey or agave - any sweetener you prefer) (optional)
1 tbls olive oil (optional - for a smoother consistency)

Steps:

Toast seeds: Heat a pan on the stove, then toss sunflower seeds in the hot pan for a minute or two. Keep them moving so they don't burn.
Place seeds in food processer with salt and sugar (or alternate sweetener)
Process into a fine powder. Continue processing, for quite a long time (depends on your food processor) until the powder releases oils. Continue processing as mixture becomes crumbly. When it becomes moist and has a sheen, add sweetener if desired. Keep processing until mixture resembles peanut butter. If a smoother consistency is desired, add olive oil and process.
Place in airtight container or serve immediately with yummy dippers like carrots, crackers, or apples.

RENKON BUTTER

Renkon Butter image

Adapted from a recipe by chef Kiyoharu Kuroda, Maekawa Bar, Seattle. This dish has been described as looking somewhat "alive" when it is served, because when the extremely thin shavings come in close contact with the heat and moisture rising from the just-cooked lotus root, they flutter. Posted on request.

Provided by Julesong

Categories Vegetable

Time 16m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 tablespoons butter
1 teaspoon peanut oil
6 slices fresh lotus root, peeled, cut to 3mm width
2 teaspoons good quality soy sauce
1/2-3/4 loosely packed cup large dried bonito flakes (1 handful)

Steps:

Over medium-high temperature, heat a sauté pan.
Add the butter and peanut oil, melt together, and simmer until the butter is almost browned (how long that takes depends on your pan and your stove, but approx 2 to 3 minutes).
Add the lotus root slices and sauté until edges are browned on each side (depending on pan and stove, about 3-4 minutes per side).
Add the soy sauce, stir, turn slices over, remove the pan from heat, and let sit for about 15 to 20 seconds (you don't want to let them cool for too long - you want them steaming).
Move the lotus root to a shallow serving bowl and cover with the bonito flakes.
Serve immediately.

Nutrition Facts : Calories 99.8, Fat 10.9, SaturatedFat 5.8, Cholesterol 22.9, Sodium 396.5, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 0.7

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