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
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
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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