Glistening, Crispy and Chewy Braised Lotus Root
Seasonal Side Dish: Crispy, Chewy, and Glossy Lotus Root Stir-Fry
The lotus root is in season right now, making it exceptionally fresh, crisp, and delicious. Lotus root is a versatile root vegetable that can be enjoyed in braised dishes, stir-fries, or salads, and it’s a flavor I never tire of. I made this chewy and crispy braised lotus root after a long time, and it was so delicious that I ended up overeating rice! The glistening, crispy, and chewy braised lotus root was so good that I made two portions, but they disappeared in no time. You should definitely try making this wonderful dish!
Ingredients- 600g prepared lotus root
- 1 cup dashima broth
For Boiling Lotus Root- 2 Tbsp vinegar
Seasoning Ingredients- 2 Tbsp cooking oil
- 7 Tbsp soy sauce
- 1 Tbsp fish sauce (or substitute with soy sauce)
- 3 Tbsp brown sugar (or substitute with raw or white sugar)
- 2 Tbsp mirin
- 2 Tbsp rice syrup
- Pinch of sesame seeds
- Pinch of sesame oil
- 2 Tbsp vinegar
Seasoning Ingredients- 2 Tbsp cooking oil
- 7 Tbsp soy sauce
- 1 Tbsp fish sauce (or substitute with soy sauce)
- 3 Tbsp brown sugar (or substitute with raw or white sugar)
- 2 Tbsp mirin
- 2 Tbsp rice syrup
- Pinch of sesame seeds
- Pinch of sesame oil
Cooking Instructions
Step 1
To make delicious braised lotus root, start by preparing two lotus root pieces. Peel the lotus root thoroughly using a vegetable peeler.
Step 2
Trim the ends of the lotus root, then slice them into thick pieces about 5mm thick. Slicing them too thinly can cause them to break apart during the braising process, so a slightly thicker cut is recommended. Lotus root oxidizes and turns brown quickly when exposed to air. As you slice it, immediately soak the pieces in water with 1 tablespoon of vinegar to prevent browning.
Step 3
In a pot, add about 5-6 cups (approx. 1000-1200ml) of water and 1 tablespoon of vinegar. Once the water comes to a boil, add the sliced lotus root and boil for about 5 minutes. Pre-boiling the lotus root makes it easier to absorb the seasoning and shortens the cooking time. After boiling, drain the lotus root, rinse it under cold water, and then drain it thoroughly in a colander. (Tip: I prepared 750g of lotus root in total to use 600g for this recipe; the remaining 150g will be used for lotus root pancakes.)
Step 4
While the lotus root is boiling, let’s prepare the seasoning. Combine 7 tablespoons of soy sauce and 1 tablespoon of fish sauce for a deep umami flavor. If you don’t have fish sauce, you can use 8 tablespoons of soy sauce instead. Brown sugar gives the braised lotus root a beautiful color; if you don’t have brown sugar, raw or white sugar can also be used. Add 2 tablespoons of mirin to remove any raw smell and add gloss.
Step 5
Adding a bit of fresh ginger would enhance the flavor, but if you don’t have it, a tiny pinch of ginger powder can be used. Ginger is optional, so feel free to omit it if unavailable. In a bowl, mix all the seasoning ingredients except for the rice syrup and sesame seeds. Having the sauce pre-mixed makes cooking much smoother.
Step 6
Heat 2 tablespoons of cooking oil in a wide pan over medium-high heat. Add the drained lotus root slices and stir-fry for 2-3 minutes until slightly softened. Once the lotus root is lightly sautéed, pour in all the prepared seasoning sauce and add 1 cup (200ml) of dashima broth. Bring to a boil over high heat.
Step 7
Reduce the heat to low and simmer gently until the sauce thickens and becomes syrupy. Stir the lotus root occasionally with a spatula to prevent sticking, and continue to simmer until most of the liquid has evaporated. In the final stage, add 2 tablespoons of rice syrup to enhance sweetness and shine.
Step 8
After adding the rice syrup, continue to simmer until the sauce has reduced to a glaze. Turn off the heat and stir in a pinch of sesame oil and a pinch of sesame seeds for a nutty aroma and flavor.
Step 9
Your glistening braised lotus root, boasting a crispy yet chewy texture, is now ready! Transfer the finished dish to a serving plate and sprinkle with a little extra sesame seeds for garnish.
Step 10
The sweet and savory seasoning has perfectly permeated the lotus root, creating a dish that is not too salty but wonderfully crispy and chewy. The texture is delightful, making it an excellent side dish for rice! It’s also a fantastic option for children’s meals.