Crispy Pickled Lotus Root

Name: Crispy Pickled Lotus Root
Cuisine: American
Ingredients: 100 grams Lotus root; 4 tbsp Sugar; 3 tbsp Rice vinegar; 1 tbsp Water; 1 dash Salt

cookpad.japan @cookpad_jp

My mother often made this.

If you've sliced your lotus root a bit thickly, then it's okay to boil them for slightly longer.
If you've sliced them thinly, be sure to put them in the drainer quickly.
The key is to get them from the drainer to the vinegar mixture as soon as possible. Recipe by Yoshimorisanchi

My mother often made this.

cookpad.japan @cookpad_jp

My mother often made this.

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Ingredients

100 gramsLotus root
4 tbspSugar
3 tbspRice vinegar
1 tbspWater
1 dashSalt

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Steps

1

Peel the lotus root skins.
2

If you have a slicer you can use it to cut the root slices into a uniform thickness.
3

Cut into 1 mm thick slices. Even if the slices are thick, they'll be adjusted through the steaming process.
4

Place your lotus root slices into vinegar water (water + a little bit of vinegar in a bowl).
5

Add all the flavoring ingredients except for the lotus root together to create a combined vinegar.
6

In a pot, boil just enough water to cover the lotus root, then add the slices. After adding, remove quickly and drain. Boil for about 3 seconds.
7

After draining quickly, add to the bowl with the combined vinegar. Adding while still hot lets the flavor soak in.
8

Be sure that all slices are covered in the mixture. Allow to soak in the refrigerator for half a day for the flavor to soak in and be the most delicious.