★Lotus Root Simmered in Salt and Doubanjiang Paste☆

Name: ★Lotus Root Simmered in Salt and Doubanjiang Paste☆
Cuisine: American
Ingredients: 200 grams Lotus root; 1 tbsp Doubanjiang; 1/2 tbsp A) Salt (Sea Salt, etc..); 1 tbsp A) Sake; 1 tbsp A) Mirin; 1 an appropriate amount Dashi stock

cookpad.japan @cookpad_jp

Because simmering with soy sauce darkens the food, I wanted to try something made with just salt.

Adjust the amount of doubanjiang paste according to your taste. Taste before adding salt. (^^) Recipe by Nashisakuracchi

Because simmering with soy sauce darkens the food, I wanted to try something made with just salt.

Adjust the amount of doubanjiang paste according to your taste. Taste before adding salt. (^^) Recipe by Nashisakuracchi

cookpad.japan @cookpad_jp

Because simmering with soy sauce darkens the food, I wanted to try something made with just salt.

Adjust the amount of doubanjiang paste according to your taste. Taste before adding salt. (^^) Recipe by Nashisakuracchi

Because simmering with soy sauce darkens the food, I wanted to try something made with just salt.

Adjust the amount of doubanjiang paste according to your taste. Taste before adding salt. (^^) Recipe by Nashisakuracchi

Saved

Ingredients

200 gramsLotus root
1 tbspDoubanjiang
1/2 tbspA) Salt (Sea Salt, etc..)
1 tbspA) Sake
1 tbspA) Mirin
1an appropriate amount Dashi stock

Saved

Steps

1

Remove the peel and cut the lotus root into easy-to-eat pieces. Soak in vinegar water and remove any debris.
2

Add the lotus root, and all the ingredients marked A to a pan. Cover with water and turn on the heat. Bring to a boil, then stop the heat.
3

Skim the top and add your desired amount of doubanjiang paste. Turn the heat back on and simmer for 10 minutes.