Simmered Lotus Roots



I cook this side dish almost weekly because my family loves it. It is a bit sweet and a bit salty with a bit of crunch.  Topped with toasted sesame seed, you just can't stop eating ..

Seasoned lotus roots (serves 2-4)

Ingredients

250g Lotus roots

2 tablespoon Cooking oil 

180ml-200ml Water 

2 tablespoon Sugar 

2 tablespoon Light soy sauce 

2 tablespoon Mirin

1/2 tablespoon Dark soy 

1/4 teaspoon Sesame oil 

1-2 tablespoon Honey (according to your preference)

1 tablespoon Toasted Sesame seeds 

Method 

1. Peel and slice lotus roots thinly . Heat oil over medium heat and fry lotus roots for 3 mins or until they turn slightly translucent.

2. Add water, sugar , light soy and mirin to pan, coating the lotus roots evenly. Depending on the type of pan you are using, adjust the amount of water to ensure that the amount of liquid is just enough to cover the lotus roots. 

3. Lower heat to medium low once the liquid starts boiling. Continue to cook until there is only about 2 tablespoon of gravy left in the pan, stirring occasionally. It should take about 15 -20 minutes and the lotus roots should be cooked by then. 

4. Add dark soy and honey and stir fry for another few minutes. Increase heat to medium high and add sesame oil. Stir fry for about 1 min to coat the roots evenly. 

5. Remove and top with toasted sesame seeds before serving.