Crispy and Delicious Braised Lotus Root
How to Make Savory and Delightful Braised Lotus Root
Master the art of making perfectly braised lotus root, featuring a delightful chewy yet crispy texture and a balanced sweet and savory flavor. This is a must-have side dish that will have everyone reaching for more rice!
Key Ingredients for Braised Lotus Root
- 150g fresh lotus root
- 1 Tbsp vinegar (to remove bitterness)
- 3 Tbsp corn syrup (for shine and sweetness)
Flavorful Braising Sauce Ingredients
- 5 Tbsp soy sauce (for savory base)
- 1/2 Tbsp sugar (for subtle sweetness)
- 1 Tbsp rice wine (for depth of flavor)
- 1 Tbsp mirin (for added aroma)
- 1 cup water (approx. 200ml, for simmering)
- A little sesame oil (for nutty aroma)
- A little toasted sesame seeds (for garnish and texture)
- 5 Tbsp soy sauce (for savory base)
- 1/2 Tbsp sugar (for subtle sweetness)
- 1 Tbsp rice wine (for depth of flavor)
- 1 Tbsp mirin (for added aroma)
- 1 cup water (approx. 200ml, for simmering)
- A little sesame oil (for nutty aroma)
- A little toasted sesame seeds (for garnish and texture)
Cooking Instructions
Step 1
First, peel the lotus root thoroughly using a peeler and slice it thinly, about 0.3cm thick. In a pot, bring plenty of water to a boil. Once boiling, add the sliced lotus root and 1 tablespoon of vinegar. Boil for about 3 minutes until the lotus root is tender. Immediately rinse the boiled lotus root under cold water to cool it down and drain well. This process helps remove the lotus root’s slight bitterness and maintains its crispness.
Step 2
In a separate pot, combine all the braising sauce ingredients: soy sauce, sugar, rice wine, mirin, and water. Stir well to mix. Once the sauce begins to boil, add the parboiled lotus root. Reduce the heat to medium-low and simmer gently. Stir the lotus root occasionally to ensure it absorbs the sauce evenly.
Step 3
As the braising liquid reduces to about one-third of its original volume, stir in the 3 tablespoons of corn syrup. From this point on, it’s crucial to keep stirring to prevent the lotus root from sticking to the bottom of the pot while it simmers. Slow simmering over low heat will give the lotus root a beautiful sheen and allow the flavors to penetrate deeply.
Step 4
Here’s a pro tip for delicious braised lotus root: It’s best to cook with the lid off from the beginning. This allows the excess moisture to evaporate naturally, helping the sauce to thicken properly and resulting in a more satisfying texture.
Step 5
Aim for a consistency where the braising liquid is not completely evaporated but remains slightly coating the lotus root, giving it a glossy appearance. Avoid overcooking until completely dry, as this can make the lotus root tough.
Step 6
Finally, just before turning off the heat, drizzle in a little sesame oil and sprinkle with toasted sesame seeds. This adds a wonderful nutty aroma and completes your delicious braised lotus root side dish. Enjoy this crisp, savory, and slightly sweet treat that will elevate any meal!
