One Pot Recipe! Pickled Lotus Root for Osechi!
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
One Pot Recipe! Pickled Lotus Root for Osechi!
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
Cooking Instructions
- 1
Put all the ingredients except for the lotus root and red chili pepper in a pot, and let sit for 30 minutes. While waiting, proceed to Step 2.
- 2
Peel the lotus root and cut into 3-4 mm thick slices. Quickly place the cut slices into vinegar water and soak for about 15 minutes.
- 3
Cut small, angled 'V' shapes from the edges of the slices, between the small holes (see picture above). Round off the corners to make the slices look like flowers.
- 4
Heat the Step 1 pot, and remove the konbu before the mixture starts to boil.
- 5
When it comes to a boil, add the lotus root. Wait for it to come to the boil for a second time, and then turn off the heat immediately.
- 6
Add the red chili pepper and leave to cool (it will continue to cook a little in residual heat and become beautifully crispy).
- 7
Put everything, including the liquid, into a tupperware container (or similar) and put in the refrigerator. Leave overnight, and serve.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Osechi Flower Vinegar-Pickled Lotus Root Osechi Flower Vinegar-Pickled Lotus Root
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
-
For Osechi and Special Occasions: Vibrant Red and White Vinegar-Pickled Lotus Root For Osechi and Special Occasions: Vibrant Red and White Vinegar-Pickled Lotus Root
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 -
Osechi You Can Make On December 30th - Red and White Lotus Root Osechi You Can Make On December 30th - Red and White Lotus Root
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 -
For Osechi (New Year's Feast) Decorative Lotus Root Slices For Osechi (New Year's Feast) Decorative Lotus Root Slices
i wanted to prepare a charming osechi (New Year's feast dish), so I came up with this.I often cook with my daughter! Recipe by Kodomoto Tsukuru Uchigohan -
For Osechi, Too! Chikuzen-ni With Lots of Root Vegetables For Osechi, Too! Chikuzen-ni With Lots of Root Vegetables
This is a delicious wintertime simmered dish. It's great in special occasion bentos for sports festivals or picnics, too.Prep the vegetables properly. Bamboo shoots added to the mix would be delicious, too. Please cut the vegetables anyway you like. The key is to add the meat at the very end. For 4 servings. Recipe by Taunbi- -
Simple Osechi Dish (Not Actually Pounded) Pounded Burdock Root! Simple Osechi Dish (Not Actually Pounded) Pounded Burdock Root!
I tried coming up with a simplified recipe for "pounded burdock root." Even without pounding the burdock, it has a wonderfully crunchy texture. I simplified the seasoning to make the ratio relatively easy to remember.I used toasted sesame seeds this time, but you could use ground sesame. Blanch the burdock to your preference. If you do decide to pound the burdock, do so with a pestle etc. in Step 5, after draining the burdock. Recipe by Kagocha- -
For Osechi! Making Pounded Burdock Root with Soy Sauce Malt. For Osechi! Making Pounded Burdock Root with Soy Sauce Malt.
I bought a bent but fresh burdock root from a local farm. My mother would always add some sort of burdock root dish for "Osechi (new years feast)." I seasoned the dish with soy sauce malt I made this year.As for the soy sauce malt, I used 300 grams of dehydrated rice malt and 450ml of dark soy sauce. If you don't have soy sauce malt, use regular soy sauce and bonito flakes. If you use shio-koji, use about 1 tablespoon. Recipe by Hakuundou -
For Osechi Crunchy Pounded Burdock Root For Osechi Crunchy Pounded Burdock Root
This is the recipe my mother came up with after a long process of trial and error to recreate her favorite pounded burdock root dish--one that she chose by taste testing at different eateries. It has since become a family favorite.The burdock root should weigh about 230 g unrinsed with skin on, and 200 g after prepping. It's important to preserve the "bite" of the burdock root, so be careful not to over cook in Step 2. Recipe by Nanaiku -
Osechi Simple Matsumae Pickles Osechi Simple Matsumae Pickles
This is a recipe we always cook at home for the New Years, but since my husband loves it so much, we often keep this stocked in the refrigerator.This dish will taste better if you remove the salt from the herring roe and finely slice it, but it's convenient to make it without the herring roe. Recipe by Fire-King -
Pickled Chrysanthemum Radish for New Year's Osechi Feast Pickled Chrysanthemum Radish for New Year's Osechi Feast
I came up with this recipe because I had a lot of radishes, and also because I thought chrysanthemum radishes would be pretty and easy to eat.If left for some time, the red of the radishes will transfer to the white parts. The entire radish will turn red in half a day. You could also simply rub salt into the radish without marinating in vinegar to make lightly pickled radishes. These are also amazing. Recipe by Sumireno usagi -
For Osechi Matsumae Pickles with Herring Roe For Osechi Matsumae Pickles with Herring Roe
This is just a simple dish that I made with store-bought pickles.If you don't have enough sauce, feel free to top it up with soy sauce, mirin or cooking sake. If you find it too rich, then you can dilute it with hot or cold water. Alternatively, you could add diluted mentsuyu instead. If you aren't using store-bought pickles, finely slice the kombu and dried squid and then carry out the same steps as in the recipe.Salmon roe also makes a delicious addition to this dish. Recipe by Yuuyuu0221 -
Yuzu Flavored Daikon Namasu Pickles with Dried Persimmon for Osechi Yuzu Flavored Daikon Namasu Pickles with Dried Persimmon for Osechi
My mother told me that dried persimmon taste great with daikon namasu pickles, so with the yuzu from my garden and flavorful dried persimmons, I made some daikon namasu.I'm posting it here for my own record.This tastes good if you make it during the day and serve it at night, but it's even better after a day, once the dried persimmon absorbs the juices. It will keep in the refrigerator for 2 to 3 days if stored in a tight resealable container. For 4 servings. Recipe by Ponie
More Recipes
- Chocolate Crinkles
- Top sirloin
- Delicious Naan Bread
- sweet fried corn on the cob
- Banana Custard Pudding
- (Bread Maker) Spinach Bread
- My Grandmother's Original Onimanjuu (Ogre Dumplings)
- Chocolate Chip and Cocoa Bread Made in a Bread Maker
- Just Like Grandma's Crispy Pickled Lotus Root
- Tiramisu-style Yogurt
Comments