Recipe:

1 lotus root, cut 1/4” thick slices
1 tbsp oil
2 cups water
1/3 cup soy sauce
2 cloves minced garlic
1/2 cup rice syrup/ corn syrup/ honey

Soak lotus root in cold water for 20 minutes. In a large pot (I’m using my Staub Cocotte!) blanche your lotus root for 5 minutes. Rinse in cold water and pat dry.
In your dry Cocotte, add 1 tbsp of oil. Stir fry your lotus root for 2-3 minutes.
Add water, soy & garlic. Cover and braise for 40 minutes.
At the end of the cooking, uncover and add rice syrup. Simmer until sauce thickens, about 5-10 minutes. Allow to cool before consuming.