Easiest Way to Prepare Perfect Pickled Lotus Root

Easiest Way to Prepare Perfect Pickled Lotus Root Delicious, fresh and tasty.

Pickled Lotus Root. Pickled Lotus Root (Su Renkon) as Auspicious Food. Lotus root has been considered an auspicious food for the Japanese New Year because lotus root with its many holes is a symbol of an unobstructed view of the future. It also has many seeds, hence it's been eaten to pray for the prosperity of descendants.

Mix vinegar and sugar in a saucepan and bring to a boil until sugar dissolves.

Leave the vinegar syrup to cool completely.

Since I love pickled lotus root, I make it often, even when it's not for a new year's feast.

You can cook Pickled Lotus Root using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients of Pickled Lotus Root

1. You need 100 grams of Lotus root (medium).

2. Prepare 4 tbsp of Vinegar.

3. It’s 3 tbsp of Water.

4. Prepare 1 of and 1/2 tablespoons Sugar.

5. You need 1 of one pinch Salt.

6. It’s 5 of cm Kombu for dashi stock.

7. Prepare 1/4 of or sliced Takanotsume (optional).

This recipe incorporates my preferred degree of sourness and sweetness.

In addition to its slightly crunchy texture and mildly sweet flavor, this aquatic vegetable graces the table with its circular stenciled patterns, a delight for the eye as well.

Vegetable recipes lotus roots pickled in vinegar "Lotus roots pickled in vinegar" go with sweet wine, sake.

It is King of the Japanese food.

Pickled Lotus Root step by step

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!.

The drinker drinks several cups with it.

The lotus root is eaten mainly in Japan and China.

I like Lotus roots pickled in vinegar in a lotus root recipes.

In a medium-sized, non ionized pot, combine water, salt, vinegar, white pepper, and half of the lemongrass.

To each pint jar add edamame, lotus, and remaining fresh lemongrass.