Crispy Braised Lotus Root
Crispy Braised Lotus Root
Braised Lotus Root: The Perfect Combination of Crispy Texture and Sweet & Savory Flavor! A Must-Have Side Dish
Today, we’re going to make a beloved side dish that’s sure to become a staple: Braised Lotus Root! Once made, it can be stored in the refrigerator and enjoyed for several days. I personally love the wonderfully crisp texture of lotus root; it’s what makes this dish so special and why I make it often. Lotus root is also known for its high iron content, making it beneficial for those who frequently experience nosebleeds or have anemia. Consuming it regularly can truly contribute to your health! Let’s get started with this detailed recipe for delicious braised lotus root!
Basic Ingredients- 500g lotus root
- 1L water (for blanching lotus root)
- 2 Tbsp vinegar (for blanching lotus root)
Braising Sauce Ingredients- 500ml water
- 10 Tbsp soy sauce
- 3 Tbsp sugar
- 2 Tbsp corn syrup or honey
- 1 Tbsp sesame oil
- 1/2 Tbsp sesame seeds (toasted)
- 500ml water
- 10 Tbsp soy sauce
- 3 Tbsp sugar
- 2 Tbsp corn syrup or honey
- 1 Tbsp sesame oil
- 1/2 Tbsp sesame seeds (toasted)
Cooking Instructions
Step 1
Before preparing the lotus root, prepare the blanching water by combining 1L of water with 2 Tbsp of vinegar in a pot. Adding vinegar helps to remove the lotus root’s astringent taste and maintain its white color.
Step 2
Prepare two fresh lotus roots. If purchased from a supermarket, they typically weigh around 250g each, totaling about 500g. Peel and thoroughly wash the lotus root.
Step 3
Place the prepared lotus root in the vinegar-water mixture and boil over medium heat for about 10 minutes. This step is crucial for effectively removing any bitterness. After 10 minutes, drain the lotus root, rinse it thoroughly under cold running water, and then drain it completely.
Step 4
While the lotus root is blanching, let’s prepare the braising sauce. In a deep pan or pot, add 500ml of water. Then, add 10 Tbsp of soy sauce and 3 Tbsp of sugar. Stir well with a spatula until the sugar is dissolved. Don’t worry if the sugar isn’t completely dissolved at this stage, as it will melt during the simmering process.
Step 5
Add the drained lotus root to the pot with the prepared braising sauce. Ensure the lotus root is submerged in the sauce and simmer over medium-low heat. Stirring the lotus root occasionally will help the sauce penetrate evenly.
Step 6
Once the braising sauce has reduced and coated the lotus root, reduce the heat to the lowest setting. Add 2 Tbsp of corn syrup or honey for a nice sheen, followed by 1 Tbsp of sesame oil and 1/2 Tbsp of sesame seeds for added aroma. Gently toss everything together to combine.
Step 7
Your healthy and delicious Braised Lotus Root, with its sweet and savory glaze and satisfying crunch, is now complete! It’s the perfect side dish to enjoy with a bowl of warm rice. I love it so much that I always have it on hand; its flavor is so satisfying that it never gets boring. Even children enjoy the sweet soy sauce glaze. This Braised Lotus Root, with its delightfully crisp texture, makes for a fulfilling and tasty side dish. I highly recommend you try making it!
