Easy Butter Sauté with Suji Aonori
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Coat all the mushrooms lightly with flour, then sauté them in butter together with nagaimo or potatoes cut into sticks. “Suji-Aonori,” which pairs exceptionally well with butter and oil, add them at the end to bring out its aroma and flavor to the fullest.
It's perfect dish for your busy day, with simple 4 steps recipe. Enjoy as the side dish, or as a companion for wine or sake.
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Ingredients (2-3 servings):
- Sea Spice Suji-Aonori: 5g (1 packet)
- Nagaimo (Chinese yam): 300g
- 2-3 types of mushrooms: total amount 500g
- Flour: as needed
- Butter: 20g
- Soy sauce: as needed
“Sea Spice Suji Aonori” is our original small-pack product that has been sold in supermarkets across Japan since April 2025. For this recipe, you can also use our online product, SEA VEGETABLE: Suji-Aonori (Powder).
*Mashroom used in this recipe: Maitake, Shimeji, and Eonoki
How to:
- Break up the mushrooms (enoki, shimeji, maitake) into bite-sized pieces and place them in a plastic bag. Add enough flour to lightly coat everything, then shake the bag well so the flour is evenly distributed.
- Peel the nagaimo(or potatoes) and cut it into sticks. Heat the butter in a medium skillet, add the nagaimo(or potatoes), and cook until nicely browned. Once golden, remove the nagaimo from the pan and set aside.
- Using the same skillet, add the flour-coated mushrooms and sauté. Once the mushrooms are cooked through and have softened, season with soy sauce as needed.
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Arrange the browned nagaimo(or potatoes) and sautéed mushrooms on a serving dish, then sprinkle “Suji-Aonori.”
