Super Easy Pickled Lotus Root

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

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

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

Since I love pickled lotus root, I make it often, even when it's not for a new year's feast. This recipe incorporates my preferred degree of sourness and sweetness.Parboil for 3 minutes to retain the crunchy texture.Turn on the heat, reduce to low after it comes to a boil, then simmer for 3 minutes.As long as you use a drop lid, the lotus root doesn't have to be completely immersed in the liquid. (They can stick out about 3 mm.) Recipe by hawaiipine

I like vinegar, but I'm not a fan of food that so vinegary that your lips pucker when you put it in your mouth. So I came up with my own recipe for mildly vinegary pickled lotus root. I managed to make very nice pickles without having to dirty two pots, so I'm going to stick to making it this way.Be sure to leave the lotus roots sit overnight before consuming. Recipe by Run

A recipe passed down to me from my grandmother. This is one of my family's staple New Year's fest recipes, but I had an unexpected craving for it, so I went ahead and made it.Be careful not to burn the lotus root when evaporating the liquid. Evaporate it quickly on a high heat, but be sure to keep a close eye on it. If it starts to stick to the bottom of the pot, remove the pot from the heat. You need to cook it quickly on a high heat in order to attain a crunchy texture. Recipe by satokohime

I just came up with this off the top of my head. I also recommend you enjoy it with French dressing.In Step 3, fry the lotus root until browned.If you are not using sushi vinegar, make your own by combining 1 tablespoon of vinegar with sugar and salt.If you just use vinegar, it won't have a mellow taste, so make sure you add a little sugar as well. Adjust the amount of dressing ingredients to your tastes. Recipe by Yuuyuu0221

Osechi will look even prettier with these, so I make them every year without fail. I use sushi vinegar because it has salt, sugar, and konbu dashi broth added, so it makes pickling simple.It takes time to cut out the flowers, but do your best. Don't get discouraged even if you don't succeed! It is easy to use a peeler for the finer parts. For 1 medium. Recipe by Kona kotobuki

I love crispy lotus roots whether in soup, stew or stir fried! Don't ask me why. Hahaha. Enjoyed this easy-cook lotus root dish with fragrant jasmine rice

Can be good snack, topping for salad or soup croutons. Alternative for bacon bites.

I try my best to garnish my celebratory dishes with natural leaves and flowers.I made these to be both decorative and edible.You don't have to soak the lotus root in vinegar water if you don't have time.When peeling the skin from the lotus root, make sure to remove the blackened parts well. For about 6 people. Recipe by Momora