Soy-Braised Lotus Root recipe - ingredients, nutrition and when to eat it
This savory side dish is made by braising lotus root in soy sauce and starch syrup until tender and slightly chewy.
This savory side dish is made by braising lotus root in soy sauce and starch syrup until tender and slightly chewy. It goes well with rice and makes a nice addition to a lunchbox.
Vegetables · 30 minutes to cook
Nutrition (per 308.5g serving): 263 kcal · protein 4.1g · carbohydrate 49.9g · fat 5.3g · sodium 1831.3mg
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: Avoid slicing the lotus root too thinly so it retains some crispness after braising.
Tips: Cooking time varies with the thickness and moisture of the lotus root, so check doneness with a chopstick.
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Ingredients (1 serving)
- Lotus root — 150 g
- Soy sauce — 1.5 Tbsp
- Corn syrup — 1.5 Tbsp
- Cooking oil — 1 tsp
- Water — 100 ml
- Sesame seeds — 0.5 tsp