Korean-style braised lotus root (inspired by Japanese cuisine).
Braising⏱ 20min👥 2 servings
Ingredients
- 320g of lotus root (approximately two handfuls).
- A small amount of carrots.
- 300cc of water.
- 50cc of soy sauce.
- 25cc of sugar.
- Mirim 25cc.
- A small amount of cooking oil.
- A small amount of vinegar (for preparation).
- Marbled beef (choose according to your preference).
Instructions
1
After peeling the lotus root, soak it in a solution of water and vinegar to prevent discoloration and remove any bitterness.
2
The lotus root and carrots are roughly chopped into bite-sized pieces to add textural interest.
3
Heat some cooking oil in a frying pan and stir-fry the lotus root until it turns slightly golden brown.
4
Add 300cc of water, followed by 25cc of mirin (sweet rice wine), 25cc of sugar, and finally 50cc of soy sauce, in that order.
5
Cook until the broth has reduced, then add the meat (such as thinly sliced beef) to enhance the flavor with protein and fat.
6
The sauce is carefully poured over the ingredients and simmered, using mirin to create a glossy finish, then topped with Korean radish.
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