Soy-Braised Lotus Root with Sesame

What you need

• 450 g (1 lb) lotus root, peeled and cut into 5 mm (1/4 in) slices
• 2 tbsp rice vinegar, for soaking
• 450 ml (2 cups) water, for braising
• 70 ml (1/3 cup) soy sauce
• 50 g (1/4 cup) sugar
• 2 tbsp corn syrup, or rice syrup
• 1 tsp toasted sesame oil
• 1 tsp toasted sesame seeds

Method

Restated from the original video

1. 1

   Fill a bowl with cold water, stir in the rice vinegar and add the lotus root slices. Soak for 10 min.

2. 2

   Drain the slices, rinse them and put them in a wide pot.

3. 3

   Add the water, soy sauce and sugar. Cover and bring to a boil over high heat.

4. 4

   Remove the lid and turn the heat to medium. Simmer, stirring now and then, until the liquid has nearly boiled away and the lotus root is tender but still slightly chewy, 45-50 min.

5. 5

   Stir in the corn syrup and simmer 2 min more until the slices look glossy.

6. 6

   Take the pot off the heat and stir in the sesame oil and sesame seeds.

7. 7

   Cool the lotus root in its pan sauce, then serve at room temperature or cold. It keeps in the fridge for about 5 days.

Imported from yuns.fr. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.