Braised crispy lotus root soy sauce
It's a recipe for boiled lotus root, which is a national side dish, that blanchs the boiled lotus root soy sauce and boil it down
6 serving
Within 90 minutes
망고는옻나무과
Ingredients
  • lotus root
    2/3
  • Water
    450ml
  • Sea tangle
    1ea
  • Soy sauce
    70ml
  • Sugar
    2T
  • a beautiful forest
    1T
  • crushed garlic
    1t
  • Ginger
    1little
  • Oligosaccharide
    5T
  • Sesame oil
  • ground pepper
  • sesame salt
Cooking Steps
STEP 1/9
Cut the peeled lotus root
STEP 2/9
In a pot where the water is boiling
Add 2 spoons of vinegar to remove the astringent taste of lotus root
Add a couple of salt
Add lotus root and blanch over high heat
Please turn off the light if you see any lotus roots
STEP 3/9
If you rinse the blanched lotus root in cold water, you can feel the crunchy texture
STEP 4/9
First, prepare a pot of water, soy sauce, and kelp
Add sugar and mirin
on high heat
Boil the sauce 90%
STEP 5/9
Please remove the kelp
STEP 6/9
In the sauce
Put in the blanched lotus root
with a thick cover
Boil it over high heat
STEP 7/9
If you boil it down by 50%
Put in the garlic
I'll add ginger, too
Of course, you can skip it depending on your preference
When ginger is boiled down with soy sauce
I love the fragrant taste
Close the lid
Cook it over high heat
STEP 8/9
Boil it down until the water boils down
You have to turn it upside down and season it evenly
It's much better if you boil it down with the lid closed
STEP 9/9
When you see the bottom of the sauce
Add oligosaccharide
Stir well so that the floor doesn't burn
Boil the sauce until it becomes sticky
Sesame oil and
I'll finish with sesame salt
Close the toad, boil it down, add oligosaccharide, open the toad, stir it, and boil it down I can make a glossy braised lotus root
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