Lotus Root Braised with Perilla Seeds recipe - ingredients, nutrition and when to eat it
This side dish is made by cooking lotus root in a soy sauce seasoning and adding perilla seed powder for a soft, nutty finish.
This side dish is made by cooking lotus root in a soy sauce seasoning and adding perilla seed powder for a soft, nutty finish. It goes well with rice and is a nice choice for lunch or dinner when you’d like a savory note in your usual side dishes.
Vegetables · 25 minutes to cook
Nutrition (per 252g serving): 170.3 kcal · protein 5.2g · carbohydrate 29.8g · fat 3.9g · sodium 1225.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Slice the lotus root about 5 mm thick so the seasoning can soak in while it keeps some crunch.
Tips: Add the perilla seed powder at the end to preserve its nutty aroma and keep it from sticking to the bottom of the pot.
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Ingredients (1 serving)
- Lotus root — 120 g
- Perilla seed powder — 1 Tbsp
- Soy sauce — 1 Tbsp
- Water — 100 ml
- Oligosaccharide syrup — 1 tsp
- Sesame seeds — 0.5 tsp