Pickled Lotus Root

Name: Pickled Lotus Root
Cuisine: American
Ingredients: 100 grams Lotus root (medium); 4 tbsp Vinegar; 3 tbsp Water; 1 and 1/2 tablespoons Sugar; 1 one pinch Salt; 5 cm Kombu for dashi stock; 1/4 or sliced Takanotsume (optional)

cookpad.japan @cookpad_jp

I'm posting this recipe for my own records. One day, I'll pass it down to my children. It's our family recipe.

To make a cute flower shapes, it's best not to use large lotus roots. Recipe by kebeibiko

I'm posting this recipe for my own records. One day, I'll pass it down to my children. It's our family recipe.

To make a cute flower shapes, it's best not to use large lotus roots. Recipe by kebeibiko

cookpad.japan @cookpad_jp

I'm posting this recipe for my own records. One day, I'll pass it down to my children. It's our family recipe.

To make a cute flower shapes, it's best not to use large lotus roots. Recipe by kebeibiko

I'm posting this recipe for my own records. One day, I'll pass it down to my children. It's our family recipe.

To make a cute flower shapes, it's best not to use large lotus roots. Recipe by kebeibiko

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Ingredients

100 gramsLotus root (medium)
4 tbspVinegar
3 tbspWater
1and 1/2 tablespoons Sugar
1one pinch Salt
5cm Kombu for dashi stock
1/4or sliced Takanotsume (optional)

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Steps

1

Peel the lotus root with a peeler, then slice into 3 cm wide rounds (about 1/2-1/3 of a section) to make carving the flower petals easier.
2

Cut a trianglular section between each pair of holes to make a shallow groove. Use the knife to round out the sharp edges to shape the flower petals.
3

Slice each section to 5 mm thick. Soak in a bowl of vinegar and a little water (not listed) to remove the astringency.
4

Put the seasonings and kombu in a small pot, add the takanotsume, and bring to a boil. Turn off the heat after it comes to a boil, remove the kombu, and let it cool.
5

Boil water in a pot, add the lotus root, and parboil (for about 1 minute). Drain through a flat sieve, lightly sprinkle with salt (not listed), let cool, then soak in the liquid from Step 4.
6

They go great as part of an osechi (New Years' Feast) assortment!