Crispy and Delicious Braised Lotus Root
Crispy and Delicious Braised Lotus Root
♥ [Newlywed’s Table] Sweet and Savory, Crispy Braised Lotus Root
A taste of nostalgia! Just like mom used to make, here’s a lotus root dish that’s a champion of crispiness! Master the art of sweet and savory braised lotus root. This recipe is perfect for a newlywed’s table or when hosting guests!
Main Ingredients- 1 pack Fresh Lotus Root (approx. 200-300g)
- 2 Tbsp Vinegar (for blanching lotus root)
- 2 Tbsp Corn Syrup or Oligosaccharide (for glaze)
- 1 Tbsp Sesame Oil (for nutty aroma)
- A pinch of Toasted Sesame Seeds (for garnish)
Braising Sauce- 6 Tbsp Soy Sauce
- 2 Tbsp Sugar
- 2 Tbsp Cooking Wine (Mirin or Cheongju)
- 2 Cups Water (approx. 400ml)
- 6 Tbsp Soy Sauce
- 2 Tbsp Sugar
- 2 Tbsp Cooking Wine (Mirin or Cheongju)
- 2 Cups Water (approx. 400ml)
Cooking Instructions
Step 1
To remove the slightly bitter and astringent taste from the lotus root, and to enhance its crispiness, soak the lotus root slices in cold water mixed with 2 tablespoons of vinegar for about 10 minutes. This process helps to eliminate the bitterness and results in a cleaner flavor.
Step 2
Let’s make the key to delicious braised lotus root – the braising sauce! In a wide pot or pan, combine 6 tablespoons of soy sauce, 2 tablespoons of sugar, 2 tablespoons of cooking wine, and 2 cups of water (about 400ml). Stir well until the sugar is dissolved.
Step 3
Add the drained lotus root slices to the prepared sauce. Bring to a boil over high heat, then reduce to medium-low heat. Let it simmer for about 10 minutes, allowing the lotus root to absorb the flavors and become tender. Check periodically to ensure the lotus root doesn’t become too soft.
Step 4
Once the lotus root is somewhat cooked, drizzle 2 tablespoons of corn syrup (or oligosaccharide) around the edges of the pot. This adds a beautiful sheen and sweetness to the lotus root. Continue to simmer for another 5 minutes, allowing the sauce to further reduce and coat the lotus root evenly.
Step 5
When the sauce has thickened and coated the lotus root with a delicious glaze, turn off the heat. Finally, stir in 1 tablespoon of sesame oil for a nutty aroma and generously sprinkle with toasted sesame seeds. Your crispy and flavorful braised lotus root is ready to be enjoyed! Serve with warm rice.
