Crispy and Delicious Braised Lotus Root
How to Make Perfect Braised Lotus Root: A Golden Recipe
Create a delicious and healthy side dish using lotus root, known for its digestive benefits. This braised lotus root offers a delightful chewy yet crispy texture that makes it a favorite for all ages and a perfect accompaniment to rice. Follow these detailed steps for a recipe even beginners can master.
Main Ingredients- 4 pieces of lotus root (medium-sized)
- 6 Tbsp rice vinegar
- 1 Tbsp salt
- Water (for boiling lotus root)
Braising Sauce Ingredients- 30 Tbsp soy sauce (approx. 270ml)
- 8 Tbsp sugar (approx. 72g)
- 4 Tbsp corn syrup or oligodang (approx. 40g)
- 3 Tbsp toasted sesame seeds
- 800ml water
- 30 Tbsp soy sauce (approx. 270ml)
- 8 Tbsp sugar (approx. 72g)
- 4 Tbsp corn syrup or oligodang (approx. 40g)
- 3 Tbsp toasted sesame seeds
- 800ml water
Cooking Instructions
Step 1
First, peel the lotus root thoroughly using a vegetable peeler or a knife. Rinse them under running water to ensure no dirt remains. Slice the lotus root into bite-sized pieces, about 0.5 cm thick. Slicing them thinly allows the flavors to penetrate better and improves the texture.
Step 2
Place the sliced lotus root in a wide pot or wok. Add 6 tablespoons of rice vinegar and 1 tablespoon of salt to the water. Submerge the lotus root and boil until it’s half-cooked, which should take about 10-15 minutes. Boiling with vinegar and salt helps prevent discoloration and keeps the lotus root delightfully crisp. Once half-cooked, drain the lotus root in a colander and quickly rinse under cold running water to cool it down.
Step 3
Return the rinsed lotus root to the pot or wok. Now, let’s prepare the braising sauce. Add 30 tablespoons of soy sauce, 8 tablespoons of sugar, and 800ml of water. The water should be just enough to partially cover the lotus root. Bring to a boil over high heat, then reduce to medium-low heat and simmer until the sauce reduces.
Step 4
As the lotus root starts to absorb the sauce and gain color, add 4 tablespoons of corn syrup (or oligodang). Continue to simmer on low heat, gently stirring with a spatula to prevent the lotus root from breaking apart. Be careful not to let it burn or stick to the bottom, and cook until it develops a beautiful sheen. This usually takes about 10-15 minutes.
Step 5
Once the sauce has thickened and coats the lotus root nicely, turn off the heat. Finally, sprinkle 3 tablespoons of toasted sesame seeds over the top for added flavor and visual appeal. Keep in mind that the lotus root will continue to thicken slightly from the residual heat.
Step 6
Your delicious braised lotus root, featuring a perfect balance of crispiness and sweet-savory flavor, is ready! Enjoy this healthy and flavorful side dish, which is especially wonderful served over a warm bowl of rice.
