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Pickled Lotus Root
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A picture of Pickled Lotus Root.

Pickled Lotus Root

cookpad.japan
cookpad.japan @cookpad_jp

This is the flavor that I like (slightly on the sour side).

To preserve the crunchy texture of the lotus root, not over cook For an easy-to-make proportion. Recipe by Setsubunhijiki

This is the flavor that I like (slightly on the sour side).

To preserve the crunchy texture of the lotus root, not over cook For an easy-to-make proportion. Recipe by Setsubunhijiki

Read more

Pickled Lotus Root

cookpad.japan
cookpad.japan @cookpad_jp

This is the flavor that I like (slightly on the sour side).

To preserve the crunchy texture of the lotus root, not over cook For an easy-to-make proportion. Recipe by Setsubunhijiki

This is the flavor that I like (slightly on the sour side).

To preserve the crunchy texture of the lotus root, not over cook For an easy-to-make proportion. Recipe by Setsubunhijiki

Read more
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Ingredients

  1. 7 cmLotus root
  2. 3 tbspSugar
  3. 6 tbspVinegar
  4. 1Red chili pepper
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Steps

  1. 1

    Peel the lotus root and thinly slice to 5-mm thicknesses, then soak in water with vinegar (not listed in ingredients).

    A picture of step 1 of Pickled Lotus Root.
  2. 2

    Combine the sugar, vinegar, and red chili pepper.

    A picture of step 2 of Pickled Lotus Root.
  3. 3

    Parboil the lotus root briefly in boiling water, drain excess water, then soak in vinaigrette overnight in the refrigerator.

    A picture of step 3 of Pickled Lotus Root.
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cookpad.japan
cookpad.japan @cookpad_jp
on January 19, 2014 10:18

Did you know that you can import recipes from anywhere into Cookpad with one click?
https://blog.cookpad.com/us/cookpad-recipe-import-feature-save-recipes-from-anywhere/

Download Cookpad app to plan your meals and store your cooking ideas in one safe place! https://cookpad.wasmer.app/us/download

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