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