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
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
Cooking Instructions
- 1
Examine the lotus root checking if it meets this criteria. Number 1: Use one that is round and doesn't have any indents. Number 2: make sure the holes are evenly distributed!
- 2
You can easily peel using a vegetable peeler. Wash the lotus root before peeling, and slice .
- 3
Place the slices into vinegar water. This picture is the amount of vinegar water remaining after cutting, soaking, and draining. Please use it as a guide.
- 4
My family uses 7~8 mm slices. Using slices that are a bit thicker makes it easier to carve into flowers. Cut out a triangle between the holes.
- 5
Like this.
- 6
Use the outer edge of the knife to round it out. It is easy to stick a finger into the hole and adjust from there.
- 7
Boil 1 liter of water, add in 1 tablespoon vinegar, and bring to a boil, add in the lotus root and boil for about 2 minutes, and then drain in a sieve to cool.
- 8
Place into the vinegar after it has cooled, add in the red peppers, and you will be able to use this for half a day as-is. If you make it on the 31st, then it will be okay New Years morning.
- 9
Pickle in the pomegranate vinegar to turn them a pretty pink color .
- 10
It's finished.
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