Just Like Grandma's Crispy Pickled Lotus Root

Just Like Grandma's Crispy Pickled Lotus Root

These pickles are on the sweet side, I guess. This is one of my family's standard Osechi (New Year's feast) recipes, and it makes for a great palate cleanser between courses.

Ingredients: 4 servings

Lotus root
about 200 g
3 1/2 tablespoons
2 tablespoons
2 tablespoons


1. Peel the lotus root, slice as thinly as possible and soak in vinegar water (not listed).
2. Blanch by submerging in boiling water for 1-2 minutes, and cook just enough so that they retain their crunchiness. Remove from boiling water (do not rise in cold water).
3. Add the ★ ingredients to a separate pot, bring to a boil, then add the blanched lotus root.
4. Turn the heat up to high. Boil until the liquid has completely evaporated. The bottom of the pot should be sizzling and the the lotus root should turn an amber brown. Turn off the heat just before the lotus root starts to burn.
5. Continually stir the contents of the pot with chopsticks while evaporating at Step 4.

Story Behind this Recipe

A recipe passed down to me from my grandmother. This is one of my family's staple New Year's fest recipes, but I had an unexpected craving for it, so I went ahead and made it.