Braised Lotus Root

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Add beauty to your table with this delicious braised lotus root. It adds a great savoury crunch and sweet flavour that pairs great with braised beef short ribs and rice.

Prep Time: 35 min

Blanching Time: 5 min

Cook time: 80-90 min

Yield: 8-10 servings

Ingredients

• 1lb fresh whole lotus root

• 1 tsp white vinegar

• 1 tbsp vegetable oil

• 1/4 cup soy sauce

• 2 cloves garlic, minced

• 3/4 cup rice syrup

• 2 tsp sesame oil

• 1 tsp sesame seeds

Directions

1. Peel and slice lotus root into 1/4-inch thick disks. Soak the sliced lotus root in cold water for 30 min. Drain, rinse and set aside.

2. Bring a medium pot of water to boil. Add in vinegar and the lotus roots. Blanch for 5 min. Strain and rinse under cold water. Set aside.

3. Warm a medium, stainless steel frying pan, over medium high heat. Add in oil once pan is hot. Fry the lotus root slices in the oil until translucent, about 10-15min,

4. To the hot pan, add 2 cups water, garlic and soy sauce. Bring to a boil, reduce heat to simmer and cover. Cook for 40 min, stirring occasionally.

5. Add the rice syrup to the pan and continue to simmer, covered, for an additional 20 min.

6. Open the lid and turn up the heat to high. Stir and rapidly boil the lotus roots until the sauce begins to thicken and caramelize. This can take anywhere between 10-20 more minutes.

7. Remove from heat and stir in the sesame oil and sprinkle with sesame seeds.

8. Serve warm or cold.

   
   

Zhuzh it up!

• Simple to prepare but it takes patience to get these cooked up. Prepare a batch and keep them in your fridge for up to a month.

• Or just order some next time you see them on a menu, you won't regret it!

This amazing recipe was inspired by the Braised Lotus Roots recipe on Maangchi website