Nutrient-Rich & Delicious Braised Lotus Root: The Golden Recipe
The Perfect Harmony of Chewy Texture and Savory-Sweet Flavor, Making Braised Lotus Root Flawlessly! Ideal for Side Dishes!
Hello everyone! Today, we’re making braised lotus root, a beloved side dish that’s sure to make you want more rice. While it’s convenient to buy pre-peeled lotus root, I chose to prepare fresh lotus root myself. If you’re using salted lotus root, it’s crucial to soak out excess salt. Soaking the lotus root in water for about a day helps to reduce its saltiness to a pleasant level. To achieve that appealing brown color in our braised lotus root, I’ve incorporated ‘dark soy sauce.’ Using just the right amount can enhance both the flavor and the color beautifully. Let’s get started with making delicious braised lotus root!
Main Ingredients
- Prepared lotus root 830g (If using salted lotus root, soak in water for about a day to remove saltiness)
- Garlic cloves 4
- Cooking oil 1.5 swirls (approx. 2-3 Tbsp)
- Soy sauce 5 Tbsp
- Oligosaccharide 5 Tbsp
- Mirin (or Rice Wine) 3 Tbsp
- Dark soy sauce 3 Tbsp (for color and flavor)
- Sesame seeds, a pinch
Cooking Instructions
Step 1
Arrange the prepared lotus root pieces attractively in a pot or wide pan. Presenting them nicely will make the final dish look even more appetizing.
Step 2
Peel and finely mince the 4 garlic cloves. Add them to the pan along with the lotus root. The aromatic garlic will enrich the flavor of the lotus root.
Step 3
Add about 1.5 swirls (approximately 2-3 Tbsp) of cooking oil and 3 Tbsp of mirin (or rice wine) to the pan. Stir-fry the lotus root and garlic over high heat for about 1 minute. This step coats the ingredients with oil, adding a richer, nuttier flavor.
Step 4
Pour in 5 Tbsp of soy sauce and mix well with the ingredients. Lightly stir-frying after adding the soy sauce will infuse a savory umami flavor into the lotus root, making it even tastier. Stir just once or twice briefly.
Step 5
Now, add 3 Tbsp of dark soy sauce, which is responsible for the braised lotus root’s appealing brown color. Using dark soy sauce provides a deeper, more appetizing hue compared to using only regular soy sauce. After adding the dark soy sauce, continue to stir-fry for about 2-3 minutes. Be mindful of the heat to prevent burning.
Step 6
It’s time to add 5 Tbsp of oligosaccharide for sweetness and to achieve a glossy finish. Reduce the heat to medium-low and simmer for about 3 minutes. You can substitute corn syrup for oligosaccharide if preferred. While simmering, stir occasionally to ensure the sauce coats the lotus root evenly.
Step 7
Finally, sprinkle a pinch of sesame seeds for added nuttiness. Give it a gentle stir once or twice more, and your delicious braised lotus root is ready!
Step 8
Your carefully prepared, delicious braised lotus root is complete! It’s a wonderful side dish for any meal and perfect for lunchboxes too. Enjoy your meal!
