Chewy and Delicious Braised Lotus Root
Chewy and Delicious Braised Lotus Root
The Perfect Chewy Lotus Root Braise Recipe for Side Dishes!
I will introduce how to make a sweet and chewy braised lotus root that is loved by everyone, young and old. It’s great as a side dish for meals and perfect for lunchboxes too!
Main Ingredients- 300g lotus root
Seasoning Ingredients- 150ml water (approx. 3/4 paper cup)
- 3 Tbsp soy sauce
- 1/2 Tbsp salt
- 6 Tbsp soy sauce
- 5 Tbsp sugar
- 3 Tbsp corn syrup or rice syrup
- A pinch of sesame seeds (for garnish)
- 150ml water (approx. 3/4 paper cup)
- 3 Tbsp soy sauce
- 1/2 Tbsp salt
- 6 Tbsp soy sauce
- 5 Tbsp sugar
- 3 Tbsp corn syrup or rice syrup
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
Prepare the lotus root by peeling it and slicing it into about 0.5cm thick rounds. If you purchase pre-sliced lotus root, it will be even more convenient. Even if you use pre-sliced lotus root, be sure to wash it thoroughly under running water.
Step 2
To remove the astringency of the lotus root and maintain its crispness, place the lotus root in a pot with water, vinegar, and salt, and bring to a boil over medium heat. Be careful not to overcook it, as you want to retain its crunchy texture while it cooks. (approx. 10-15 minutes)
Step 3
Let’s make the secret to delicious braised lotus root: the sauce! In a pot or bowl, combine 150ml of water, 6 tablespoons of soy sauce, 5 tablespoons of sugar, and 3 tablespoons of corn syrup (or rice syrup) for a deep sweetness. Mix well.
Step 4
Drain the water from the lotus root that you boiled earlier. Do not rinse it with cold water, as this will wash away the starch and affect the flavor. Continue to the next step while the lotus root is still warm.
Step 5
Place the drained lotus root back into the pot and pour the pre-made sauce over it. Now, it’s time to braise the lotus root over low heat until the sauce is evenly absorbed. Stir the lotus root occasionally with a spoon, making sure the sauce doesn’t burn, as you let it simmer.
Step 6
When the sauce has thickened and coated the lotus root, giving it a glossy and chewy texture, it’s done! A mouthwatering braised lotus root with a sweet aroma has been created. If you prefer it sweeter, you can drizzle a little more corn syrup or rice syrup at the end, or omit it if you want less sweetness. Sprinkle with toasted sesame seeds for an extra touch of flavor.
