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

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

White lotus root, pickled in sweet vinegar, and salty red-colored lotus root, pickled in umeboshi vinegar, are not only visually appealing -- the flavors contrast to make this a nice side dish.

Ingredients

Lotus root
2 sections
●Vinegar
4 tablespoons
●Kombu
2 stamp sized pieces
●Mirin
3 tablespoons
●Sugar
2 1/2 tablespoons
●Salt
a pinch
●Takanotsume
1/3 (sliced thinly)
○Water
3 tablespoons
○Ume vinegar
3 tablespoons

Steps

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.

Story Behind this Recipe

This is very pretty so I make it every year. Use as a side dish for a contrasting texture and flavor.