Osechi You Can Make On December 30th - Red and White Lotus Root

Name: Osechi You Can Make On December 30th - Red and White Lotus Root
Cuisine: American
Ingredients: 2 sections Lotus root; 4 tbsp ●Vinegar; 2 stamp sized pieces ●Kombu; 3 tbsp ●Mirin; 2 1/2 tbsp ●Sugar; 1 pinch ●Salt; 1/3 ●Takanotsume; 3 tbsp ○Water; 3 tbsp ○Ume vinegar

cookpad.japan @cookpad_jp

This is very pretty so I make it every year. Use as a side dish for a contrasting texture and flavor.

This surprises people since the flavors of each kind of lotus root are so different. At the same time it helps the digestion. Give it a try. Recipe by moriam

This is very pretty so I make it every year. Use as a side dish for a contrasting texture and flavor.

This surprises people since the flavors of each kind of lotus root are so different. At the same time it helps the digestion. Give it a try. Recipe by moriam

cookpad.japan @cookpad_jp

This is very pretty so I make it every year. Use as a side dish for a contrasting texture and flavor.

This surprises people since the flavors of each kind of lotus root are so different. At the same time it helps the digestion. Give it a try. Recipe by moriam

This is very pretty so I make it every year. Use as a side dish for a contrasting texture and flavor.

This surprises people since the flavors of each kind of lotus root are so different. At the same time it helps the digestion. Give it a try. Recipe by moriam

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Ingredients

2sections Lotus root
4 tbsp●Vinegar
2stamp sized pieces ●Kombu
3 tbsp●Mirin
2 1/2 tbsp●Sugar
1 pinch●Salt
1/3●Takanotsume
3 tbsp○Water
3 tbsp○Ume vinegar

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Steps

1

Combine the ● ingredients in a pan.
2

Peel the lotus root, slice about 5 mm thick and put into a bowl of vinegar water. Cut into flower-lotus shapes.
3

Heat the pan from Step 1. Just before it comes to a boil, take out the kombu (you can shred it up finely later and add it to the namasu (another side dish for osechi).
4

When the pan comes to a boil, add a bit more than half the lotus root slices. Bring back to a boil, turn off the heat and leave until cooled.
5

Put the whole thing, liquid and all, into a ziplock bag and seal. Put into a plastic container, taking care not to bend the lotus root slices.
6

Wash out the pan, and add the ○ ingredients. Bring to a boil, put in the rest of the lotus root and bring back to a boil. Turn off the heat and leave until cooled.
7

Put the whole thing, liquid and all, into a ziplock bag and deal. Put into a plastic container with the bag of white lotus root, taking care not to bend the lotus root slices.