Crispy and Delicious Braised Lotus Root Recipe
Crispy and Delicious Braised Lotus Root Recipe
Everyday Favorite Side Dish: Crispy Braised Lotus Root
Enjoy the delightful combination of chewy texture and sweet & savory flavors! Make delicious braised lotus root at home. The sauce, made with soy sauce and corn syrup, is loved by all ages, and the key is to maintain its crispiness. It’s a perfect side dish for lunch boxes and everyday meals.
Main Ingredients- 400g lotus root
- 10 Tbsp soy sauce (approx. 150ml)
- 4 Tbsp corn syrup or honey (approx. 60ml)
- 1 Tbsp sesame oil (approx. 15ml)
- 1 Tbsp toasted sesame seeds (approx. 15ml)
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare the lotus root. Wash it thoroughly and peel the skin thinly using a peeler or a knife. Then, slice it into pieces about 0.5-0.6cm thick, making them easy to eat. Slicing them too thin can cause them to break, while too thick will take longer to cook. Aim for a moderate thickness.
Step 2
To prevent browning and ensure a crisp texture, soak the sliced lotus root in water with 1 tablespoon of vinegar for about 10 minutes. This step also helps to remove any astringency from the lotus root. After soaking, rinse the lotus root under cold running water a couple of times and drain well.
Step 3
Fill a pot with enough water to generously cover the lotus root and bring it to a boil. Cook the lotus root for about 20 minutes. It’s important to cook them until they are tender yet still retain a crisp texture. After boiling, rinse them under cold water to cool them down. (Tip: The lotus root might turn purplish while boiling; this is a normal reaction, so don’t be alarmed!)
Step 4
Now, let’s prepare the braising sauce. Place the boiled and drained lotus root into a pot. Add 10 tablespoons of soy sauce, 4 tablespoons of corn syrup (or honey), and 15 tablespoons of water. Ensure there’s enough liquid to generously cover the lotus root, as too little water can cause it to burn.
Step 5
Place the pot with the lotus root and sauce over low heat and let it simmer gently. Stir occasionally to prevent sticking and ensure the sauce evenly coats the lotus root. Continue to simmer until the lotus root becomes tender and translucent, which should take about 20-30 minutes.
Step 6
When the lotus root is tender and the sauce has thickened to a glaze, just before turning off the heat, stir in 1 tablespoon of sesame oil, 1 tablespoon of toasted sesame seeds, and a pinch of black pepper. Adding sesame oil and pepper at the end preserves their aroma and adds a nutty fragrance. Your delicious braised lotus root is ready!
