Simmered Lotus Root and Carrots
A comforting Japanese-style side dish where lotus root and carrots are simmered in a savory-sweet broth until tender and glossy. Simple to make and full of umami.
- Total time
- 35 min
- Servings
- 4
- Calories
- 120
- Protein
- 3g
Ingredients
- 200 g lotus root
- 2 medium carrots
- 1.5 cups dashi stock
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 2 stalks green onions
Instructions
- 1
Peel the lotus root and slice into 1/4 inch rounds. Soak in water with a little vinegar for 5 minutes, then drain. Peel and cut the 2 carrots into bite-sized chunks.
- 2
In a pot, combine 1.5 cups dashi, 2 tbsp soy sauce, 2 tbsp mirin, and 1 tbsp sugar. Bring to a simmer over medium heat, stirring until sugar dissolves.
- 3
Add the lotus root and carrots to the pot. Cover and simmer gently over medium-low heat until vegetables are tender when pierced with a fork, about 20 minutes.
- 4
Remove the lid and increase heat to medium-high. Cook until the liquid reduces to a glossy glaze that coats the vegetables, about 5-7 minutes.
- 5
Slice the 2 green onions thinly. Serve the vegetables warm or at room temperature, garnished with the green onions.
Tools you’ll need
- Medium pot with lid
- Cutting board
- Knife
- Measuring cups and spoons
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