A picture of Pickled Lotus Root.

Pickled Lotus Root

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

Pickled Lotus Root

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

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Ingredients

7 cmLotus root
3 tbspSugar
6 tbspVinegar
1Red chili pepper

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Steps

1

Peel the lotus root and thinly slice to 5-mm thicknesses, then soak in water with vinegar (not listed in ingredients).
2

Combine the sugar, vinegar, and red chili pepper.
3

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

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Cooksnaps

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cookpad.japan @cookpad_jp

on January 19, 2014 10:18

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