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For Osechi and Special Occasions: Vibrant Red and White Vinegar-Pickled Lotus Root

For Osechi and Special Occasions: Vibrant Red and White Vinegar-Pickled Lotus Root

Make these colorful slices for osechi and special occasions. It's wasteful if the decorations aren't edible.

Ingredients: About 6 people

Lotus root
1 large piece
Food coloring (red)
As needed
Seasonings:
Dashi stock
200 ml
Sugar (white castor sugar)
2 tablespoons
Vinegar
2 tablespoons
Usukuchi soy sauce
1/2 teaspoon
Salt
1/2 teaspoon
Kombu tea (powdered)
Two pinches
Dried chili peppers (sliced into rounds)
About 1 piece

Steps

1. Peel the skin from the lotus root with a peeler, etc., along the shape of the root. Cut notches into it for decoration, and then slice to about 3 mm thick pieces.
2. If you have some spare time or won't be cooking these for some time, let them sit in vinegar water for a bit.
3. Add all of the seasonings to the pot except the chili pepper and bring to a boil. Add the lotus root and simmer until the pieces are cooked, but still maintain their crunchy texture.
4. Add the chili pepper while still hot, and soak half the batch in vinegar water from Step 2 with red food coloring added to it (as much as you want). Let cool. The color will set in about 30 minutes.
5. Arrange on your favorite plate, and it is ready!

Story Behind this Recipe

I try my best to garnish my celebratory dishes with natural leaves and flowers.
I made these to be both decorative and edible.