Recipe: Delicious Osechi Flower Vinegar-Pickled Lotus Root

Recipe: Delicious Osechi Flower Vinegar-Pickled Lotus Root Delicious, fresh and tasty.

Osechi Flower Vinegar-Pickled Lotus Root. Great recipe for Osechi Flower Vinegar-Pickled Lotus Root. Osechi will look even prettier with these, so I make them every year without fail. I use sushi vinegar because it has salt, sugar, and konbu dashi broth added, so it makes pickling simple.

I try my best to garnish my celebratory dishes with natural leaves and flowers.

I made these to be both decorative and edible.

You don't have to soak the lotus root in vinegar water if you don't.

You can have Osechi Flower Vinegar-Pickled Lotus Root using 9 ingredients and 10 steps. Here is how you cook that.

Ingredients of Osechi Flower Vinegar-Pickled Lotus Root

1. Prepare 2 of pieces, each one about 200 grams Lotus root.

2. Prepare 2 tbsp of Vinegar for soaking.

3. Prepare 400 ml of Water for soaking.

4. You need of Pickling vinegar:.

5. Prepare 180 ml of Sushi vinegar.

6. It’s 3 tbsp of Sugar.

7. You need 220 ml of Water.

8. You need 1 of Takanotsume.

9. Prepare 1 of same amount as the water Pomegranate vinegar.

Cut small, angled 'V' shapes from the edges of the slices, between the small holes (see picture above).

I use sushi vinegar because it has salt, sugar, and konbu dashi broth added, so it makes pickling simple.

It takes time to cut out the flowers, but do your best.

Don't get discouraged even if you don't succeed!

Osechi Flower Vinegar-Pickled Lotus Root instructions

1. Examine the lotus root checking if it meets this criteria. Number 1: Use one that is round and doesnt have any indents. Number 2: make sure the holes are evenly distributed!.

2. You can easily peel using a vegetable peeler. Wash the lotus root before peeling, and slice ..

3. Place the slices into vinegar water. This picture is the amount of vinegar water remaining after cutting, soaking, and draining. Please use it as a guide..

4. My family uses 7~8 mm slices. Using slices that are a bit thicker makes it easier to carve into flowers. Cut out a triangle between the holes..

5. Like this..

6. Use the outer edge of the knife to round it out. It is easy to stick a finger into the hole and adjust from there..

7. Boil 1 liter of water, add in 1 tablespoon vinegar, and bring to a boil, add in the lotus root and boil for about 2 minutes, and then drain in a sieve to cool..

8. Place into the vinegar after it has cooled, add in the red peppers, and you will be able to use this for half a day as-is. If you make it on the 31st, then it will be okay New Years morning..

9. Pickle in the pomegranate vinegar to turn them a pretty pink color ..

10. Its finished..

Chikuzenni (Nishime) - root vegetables including lotus root are simmered along with the chicken.

Kinpira Renkon - thinly sliced lotus root stir-fried and seasoned with sauce.

Karashi Renkon - a mixture of miso and Japanese karashi hot mustard stuffed in lotus root, coated in a turmeric flour batter, and deep-fried.

If you want to make lotus root into a flower shape, see the optional step below.

OPTIONAL: Flower Shape Lotus Root (Hana.