Taro and Lotus Root Simmered in Soy Sauce: A Delicious Harmony
How to Make Simmered Taro and Lotus Root
In my hometown, we didn’t typically make taro soup. While I don’t feel obligated to eat taro soup on Chuseok, I’ve always appreciated taro’s soft texture and mild flavor. I once tried taro simmered in a Japanese style, and it was so delicate and delicious that I decided to make it myself. Taro looks like a potato, but its texture is very different. Both taro and lotus root can be cooked for a long time, making them a great pair for cooking together. Their textures are complete opposites, offering a delightful contrast between softness and crispness, all while being incredibly healthy ingredients. This simmered taro and lotus root dish is a wonderful side dish for rice, made by sautéing taro until tender. I think this dish really allows the unique flavor and charm of taro to shine more than in taro soup. If you’re making taro soup for Chuseok and have leftover taro, making this simmered dish with these healthy root vegetables is a fantastic way to enjoy both taste and nutrition.
Main Ingredients
- 1kg Taro
- 1kg Lotus Root
- 3 Tbsp Sukiyaki Sauce
- 3 Tbsp Red Snow Crab Soy Sauce
- 1 Tbsp Sugar
- 3 Tbsp Mirin (Sweet Rice Wine)
- 100ml Water
- 2 Tbsp Cooking Oil
For Blanching Taro
- 1 Tbsp Coarse Sea Salt
- 1L Water
- 1 Tbsp Coarse Sea Salt
- 1L Water
Cooking Instructions
Step 1
Soak the taro and lotus root in water to loosen any dirt. Rinse them thoroughly to remove the soil. Then, carefully peel the taro skin using a knife or a vegetable peeler. Important: Taro skin can cause itching, so always wear vinyl gloves when peeling. Cut larger taro pieces into bite-sized pieces, and leave smaller ones whole.
Step 2
Scrape or peel the skin off the lotus root with a knife. Slice it into manageable pieces and place them in water to prevent browning and remove excess starch.
Step 3
In a pot, combine 1 liter of water and 1 tablespoon of coarse sea salt. Bring to a boil, then add the prepared taro and blanch for about 10 minutes until tender.
Step 4
Drain the blanched taro and rinse it under cold running water to remove any residue. Place it in a colander to drain completely.
Step 5
In another pot, bring plenty of water to a boil. Add 1 tablespoon of salt. Add the sliced lotus root and blanch for about 5 minutes, ensuring it remains crisp-tender. Rinse the blanched lotus root under cold water, drain, and set aside in a colander.
Step 6
Heat 2 tablespoons of cooking oil in a large wok or deep frying pan over medium heat. Add the drained taro and sauté until the edges are lightly golden. This step helps to give the taro a chewier texture.
Step 7
Once the taro is sautéed, add the blanched lotus root to the pan. Stir gently to combine without breaking the lotus root pieces.
Step 8
Add the Sukiyaki sauce (3 Tbsp), Red Snow Crab Soy Sauce (3 Tbsp), sugar (1 Tbsp), and mirin (3 Tbsp). Pour in the water (100ml) and stir everything together. Reduce the heat to medium-low, cover the pan, and simmer for about 20 minutes. Stir occasionally to ensure the sauce coats the ingredients evenly. Continue simmering until the liquid has reduced and the ingredients are glossy. This dish is ready when the sauce is slightly thickened and coats the taro and lotus root beautifully.
