Crispy and Sweet Braised Lotus Root
Crispy and Sweet Braised Lotus Root
Winter’s Delight: A Hearty Braised Lotus Root Recipe
Lotus root, known for its warming properties and beneficial for women’s health, is in season right now! Did you know seasonal foods are the best for taste and nutrition? My child, who used to dislike lotus root, absolutely loves this dish now. It’s easy to make and incredibly healthy – a perfect braised lotus root side dish. It makes a fantastic accompaniment to any meal and is also great for lunchboxes.
Main Ingredients- 1 Lotus root (approx. 300-400g)
Braising Sauce- 6 Tbsp Soy Sauce
- 2 Tbsp Corn Syrup (or other liquid sweetener)
- 2 Tbsp Sugar
- 2 Tbsp Plum Extract (Maesil Cheong)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 3 Tbsp Cooking Wine (Mirin or similar)
- 3 Tbsp Vinegar
- 2 Tbsp Canola Oil (or vegetable oil)
- 200ml Water
- 6 Tbsp Soy Sauce
- 2 Tbsp Corn Syrup (or other liquid sweetener)
- 2 Tbsp Sugar
- 2 Tbsp Plum Extract (Maesil Cheong)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 3 Tbsp Cooking Wine (Mirin or similar)
- 3 Tbsp Vinegar
- 2 Tbsp Canola Oil (or vegetable oil)
- 200ml Water
Cooking Instructions
Step 1
It’s the peak season for delicious lotus root! Choose thick and firm pieces. Very thin or overly long ones might not have the best texture. First, peel the lotus root using a peeler or a knife until clean.
Step 2
Slice the peeled lotus root into approximately 0.5cm thick rounds. Slicing them too thinly can cause them to break apart during cooking, so aim for a moderate thickness to maintain a pleasant texture. You can also cut them into decorative shapes if you prefer.
Step 3
In a pot, add enough water to cover the sliced lotus root. Add 2-3 tablespoons of vinegar and bring to a boil for 10 minutes. Boiling with vinegar helps remove the slightly astringent taste of lotus root and prevents discoloration, keeping it looking fresh. After blanching, rinse the lotus root under cold water and drain thoroughly.
Step 4
In a clean pot, lightly coat the bottom with canola oil (or vegetable oil). Add the drained lotus root and sauté lightly over medium-low heat, just until it’s coated with oil. This step helps the lotus root absorb the braising sauce better and improves its texture.
Step 5
To the same pot, add the soy sauce, plum extract, and cooking wine. Stir-fry for 1-2 minutes to lightly coat the lotus root with the sauce. Then, add the sugar and 200ml of water. Stir well to combine all the ingredients, then bring to a boil over high heat.
Step 6
Once the sauce comes to a boil, reduce the heat to low. Let the lotus root simmer gently, allowing the soy sauce mixture to penetrate the root evenly. Stir occasionally to prevent sticking and ensure even cooking. As it cooks, the lotus root will gradually turn a beautiful, deep brown color.
Step 7
When the lotus root has a lovely color and the sauce has reduced to a glaze, add the corn syrup for a glossy finish. It’s a good idea to taste the lotus root before adding the corn syrup and adjust the sweetness to your preference. If you prefer it less sweet, you can reduce or omit the corn syrup. Once the corn syrup is added, stir quickly over low heat to prevent burning.
Step 8
Finally, sprinkle with toasted sesame seeds to complete the dish. Enjoy your delicious, glossy braised lotus root with a bowl of warm rice!
