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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients
  

  • 1 medium lotus root about 300g
  • 2 cups water
  • 1 tbsp vinegar
  • 1 tbsp cooking wine mirin or sake
  • 2 tbsp soy sauce
  • 4 tbsp sugar
  • 1-2 slices dried kelp optional
  • 1 tbsp corn syrup or rice syrup
  • 1 tsp sesame oil
  • 2 tbsp sesame seeds

Instructions
 

  • Peel the lotus root and slice it into thin rounds, about 0.3–0.5 cm thick. The uniform thickness ensures even cooking.
  • In a pot, add 2 cups of water and 1 tbsp vinegar. The vinegar helps remove bitterness and keeps the lotus root crisp. Bring to a boil and add the lotus root slices. Boil for 10 minutes to soften them slightly.
  • Drain and rinse under cold running water to stop the cooking process.
  • Return the lotus root to the pot and add water, cooking wine, soy sauce, sugar.
  • If you have dried kelp (dashima), add 1-2 small slices for umami. Remove it once the water starts boiling.
  • Bring to a strong boil, then reduce heat to medium and simmer.
  • After 10 minutes, once the lotus root turns a rich brown color, add corn syrup or rice syrup to give it a glossy finish.
  • Let it simmer for 30 minutes, occasionally stirring to ensure even coating.
  • Stop cooking when the sauce reduces and is almost at the same height as the lotus root. If the water evaporates too quickly, you can stop earlier.
  • Drizzle with sesame oil and sprinkle sesame seeds for added nuttiness.
  • Gently toss to coat, then plate and serve!