- 1 lotus root, about 6 inches long
- 480ml (2 cups) Water
- 1 4-inch square of Dashima
- 70g (¼-cup) Soy Sauce
- 16g (1T) Sake
- 8g (½T) Rice Vinegar
- 80g (¼-cup) Maltose
- 25g (2T) Granulated Sugar
- 3g (1t) Garlic, minced
- 25g (2T) Sesame Oil
- Sesame seeds, to finish
- Wash and peel the lotus root. Slice to ¼-inch thickness, place into a pot, and fill with water just until covered. Add a tablespoon of vinegar and bring the pot to a boil. Continue boiling for 2-3 minutes.
- Turn off the flame, drain, and rinse the lotus root slices. Set aside. Rinse the pot.
- Bring together the water, dashima, soy sauce, sake, rice vinegar, maltose, sugar, and minced garlic to the pot. Turn on the flame to high, and once the mixture begins to simmer, remove the dashima and add the sliced root. Lower the flame to medium.
- Braise the lotus root for 30-40 minutes, stirring occasionally to prevent burning.
- Fish out the lotus root, and reduce the liquid until it becomes syrupy. Turn off the flame, add the sesame oil and root, and coat all sides.
- Sprinkle some sesame seeds and serve with other banchan and rice!
- The lotus root can have some discoloration, so be sure to remove any soft or brown spots before slicing.
- Dashima (다시마), aka Kombu (昆布), is a kind of kelp. I use the dried kind here. The white coating you find on this seaweed is normal. Don't remove it, because that is what gives the liquid its flavor. Just give the kelp a quick rinse under cold water before using.
- It's important to remove the kelp before the liquid mixture comes to a boil. If it's left in the pot for too long, the liquid can turn bitter.
- This can be kept in the refrigerator for up to a week. It's just as delicious cold as it is warm.