Tested Recipe with Slight Adjustment Adapted from www.maangchi.com
450g lotus roots (skinned and trimmed)
1 tsp white vinegar
1 tbsp cooking oil
¼ cup light soy sauce
1 tsp minced garlic
¾ cup rice syrup
2 tsp extra virgin sesame oil
1 tsp toasted white sesame seeds
- Slice lotus roots into ¼ inch thick discs. Soak them in cold water for 30 minutes.
- Boil some water in a pot. Add vinegar and blanch the lotus root slices for 5 minutes, uncovered. Rinse in cold water and strain.
- Heat up cooking oil in a heavy non-stick pan. Stir-fry the sliced lotus roots for a few minutes until they get a little softer and translucent.
- Add 2 ¼ cup of water, garlic and light soy sauce. Stir and cover. Turn down the heat to low, and cook for 40 minutes. Occasionally open the cover and turn them over to brown evenly.
- Add rice syrup and stir. Cover and let simmer for another 20 minutes.
- Open and turn up the heat to medium high. Carefully stir and turn over the lotus roots and braise for 10 to 12 minutes, until each slice gets shiny and almost all the liquid is evaporated.
- Remove from the heat and stir in extra virgin sesame oil. Sprinkle with toasted white sesame seeds.
- Serve as a side dish for rice.