Braised Lotus Roots

This is my favorite favorite (okay everything is my favorite). I love root vegetables (lotus, beets, yams and so on…) This is a good and filling side dish but I actually eat it as a main entrée.

Also, instead of soy sauce I use Organic Gluten Free Tamari so you can decide on your sauce of choice. When I make this dish, I really don’t measure the ingredients that precisely. It always comes out about the same taste which is a sweet savory rich flavor. I am going to give the recipe with measurements as best as I can but really I doubt you can mess this up. You can taste along the way to make sure you are on the right track. The taste of the lotus root is very similar to water chestnuts.

Ingredients:

– 2 Lotus Roots

– 1 Cup Organic Gluten Free Tamari (or soy sauce)

– 1-2 tablespoons Honey (or brown sugar)

– 1 Jalapeno (if you want some spice, sliced)

– 2 tablespoons Mirin

– 3 cloves minced Garlic

– 1 inch sliver grated Ginger

– 1 teaspoon Peanut Oil

– 2 teaspoon Sesame Oil

– 1-2 cups Water

Direction:

Clean and slice the lotus root and soak in water for a few minutes
Once few minutes has passed, drain the water and towel dry the lotus slices
Throw peanut oil into the pot along with the ginger and garlic. Then once that cooks a bit, put the lotus in. Lotus is brittle and can easily break. Also, don’t freak out about it being stringy.
Add some soy sauce and water and let it boil
Throw the rest of the ingredients in except the honey.
After a good 20 minutes of boil (could be longer) and taste the liquid and if you need it to taste sweeter then add the honey.
Continue to let boil with lid covered (if not already). You can taste test as you go by trying a a bite of one piece every so often. There should be some liquid so add water as you go while you boil.