Pickled Lotus Root

Pickled Lotus Root

This is a decorative style of cutting lotus root. It's not only great for osechi or chirashi sushi, but also great for yakiniku or for bentos!


Lotus root (medium)
100 g (about 12 slices)
4 tablespoons
3 tablespoons
1 and 1/2 tablespoons
one pinch (1 g)
Kombu for dashi stock
5 cm
Takanotsume (optional)
1/4 or sliced


1. Peel the lotus root with a peeler, then slice into 3 cm wide rounds (about 1/2-1/3 of a section) to make carving the flower petals easier.
2. Cut a trianglular section between each pair of holes to make a shallow groove. Use the knife to round out the sharp edges to shape the flower petals.
3. Slice each section to 5 mm thick. Soak in a bowl of vinegar and a little water (not listed) to remove the astringency.
4. Put the seasonings and kombu in a small pot, add the takanotsume, and bring to a boil. Turn off the heat after it comes to a boil, remove the kombu, and let it cool.
5. Boil water in a pot, add the lotus root, and parboil (for about 1 minute). Drain through a flat sieve, lightly sprinkle with salt (not listed), let cool, then soak in the liquid from Step 4.
6. They go great as part of an osechi (New Years' Feast) assortment!

Story Behind this Recipe

I'm posting this recipe for my own records. One day, I'll pass it down to my children. It's our family recipe.