Sweet and Chewy Braised Pre-cooked Lotus Root Recipe
Nutrient-Rich ‘Pearl of the Earth’: Pre-cooked Lotus Root Braised
Hello everyone! As the saying goes, ‘rice is the strength of the nation,’ let’s make a delicious side dish with lotus root, the ‘pearl of the earth,’ which is great for our health. Lotus root, also known as ‘Yeon-u’ (蓮藕), has deep ties with Buddhism and is often cultivated in temples. It’s rich in carbohydrates, asparagine, arginine, and other nutrients. Especially, its high vitamin C content is excellent for relieving fatigue and preventing colds. Today, inspired by a YouTube video and enhanced with my own secret tips, I’ll introduce you to ‘Pre-cooked Lotus Root Braised.’ Its chewy texture and savory sauce are truly a rice thief!
Main Ingredients- 400g pre-cooked lotus root (purchased from the supermarket)
- 1 liter water
- 1 Tbsp salt
Cooking Instructions
Step 1
First, prepare the ‘pre-cooked lotus root.’ ‘Pre-cooked’ means it has been boiled once beforehand. You can easily find pre-cooked lotus root at your local supermarket.
Step 2
Rinse the purchased pre-cooked lotus root about three times under running water. This step helps ensure the lotus root is clean and fresh.
Step 3
Place the rinsed lotus root in a pot, add 1 liter of water and 1 tablespoon of salt. Cover with a lid, bring to a boil over high heat, then reduce to medium heat and simmer for about 20 minutes until the lotus root is tender.
Step 4
Drain the boiled lotus root and quickly rinse it under cold water to cool it down. This helps maintain the crispness of the lotus root.
Step 5
Heat 2 tablespoons of cooking oil in a pan. Add the drained lotus root and sauté over medium-low heat until it becomes slightly translucent. Sautéing the lotus root adds a nuttier flavor.
Step 6
Pour 1.5 cups of water (measured with a paper cup) into the pan with the sautéed lotus root. This is the step to prepare for simmering the ingredients together.
Step 7
Now it’s time for seasoning! Add 5 tablespoons of soy sauce, 5 tablespoons of corn syrup, and 2 tablespoons of mirin, and mix well. Here’s my secret ingredient: 1 tablespoon of dark soy sauce. Dark soy sauce is a Chinese soy sauce with added caramel color; it’s not too salty and gives the braised lotus root a delicious dark color. This dark soy sauce is the key to my braised dish’s depth of flavor!
Step 8
Once the seasoning is evenly mixed, reduce the heat to medium-low and let it simmer gently for about 15 minutes. The sauce will slowly absorb into the lotus root, releasing a wonderful aroma. When the braising liquid has reduced considerably, prepare for the final step.
Step 9
When the liquid has reduced somewhat, add 1 tablespoon of sugar. Increase the heat slightly and reduce until the liquid is almost gone, creating a thick glaze. The sugar adds shine and enhances the savory taste.
Step 10
Simmer until only a very small amount of braising liquid remains, coating the lotus root. The ideal consistency is not too dry but with the sauce well-adhered to the ingredients.
Step 11
Turn off the heat and stir in 1 tablespoon of sesame oil for aroma. The nutty fragrance of the sesame oil will elevate the overall flavor.
Step 12
Sprinkle with sesame seeds, as desired, for a visually appealing garnish. This completes your delicious braised lotus root.
Step 13
Once the braised lotus root has cooled slightly, transfer it to an airtight container and store it in the refrigerator. This way, you can enjoy it for days to come.
Step 14
And there you have it – perfectly braised pre-cooked lotus root! Forget about store-bought braised lotus root from now on. Prepare a satisfying meal with this healthy and delicious homemade lotus root dish. I highly recommend you try making it!
