Soy braised lotus root
Blanch thinly sliced lotus root and simmer it in soy sauce and starch syrup until it becomes shiny.
- Prep
- 15 min
- Cook
- 40 min
Scale the recipe
Ingredients
- lotus root Weight of peeled raw lotus root
- 400 g
- water for stewing
- 2 C
Seasonings
- Rice vinegar
- 1 T
- Brewed soy sauce
- 3 T
- sugar
- 1 T
- starch syrup
- 2 T
- Roasted Sesame Seeds
- 1/2 T
- Toasted sesame oil
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Slice the lotus root
Cut the lotus root 400 g into 5mm thick pieces.
-
Blanch in water with vinegar
Add vinegar 1 T to plenty of boiling water, blanch the lotus root for 5 minutes, and then take it out.
-
Bring the braising liquid to a boil
Add lotus root, water 2 C, soy sauce 3 T, and sugar 1 T to the pot and boil.
-
Braise the lotus root
Simmer over medium-low heat for about 25 minutes. Check that the liquid has reduced to about one-third and a skewer can pierce the lotus root.
-
Glaze with starch syrup
Stir in the starch syrup 2 T and simmer, stirring, until the lotus root looks glossy and a little sauce remains.
-
Finish with sesame oil and seeds
Turn off the heat, stir in the toasted sesame oil 1/3 T and scatter over the sesame seeds 1/2 T.
