Recipe: Perfect One Pot Recipe! Pickled Lotus Root for Osechi!

Recipe: Perfect One Pot Recipe! Pickled Lotus Root for Osechi! Delicious, fresh and tasty.

One Pot Recipe! Pickled Lotus Root for Osechi!. 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.

So I came up with my own recipe for mildly vinegary pickled lotus root.

I managed to make very nice pickles without.

I like vinegar, but I'm not a fan of food that so vinegary that your lips pucker when you put it in your mouth.

You can cook One Pot Recipe! Pickled Lotus Root for Osechi! using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of One Pot Recipe! Pickled Lotus Root for Osechi!

1. It’s 1 small of cut Lotus root.

2. You need 3 tbsp of Sugar.

3. Prepare 2 tbsp of Mirin.

4. You need 4 tbsp of Vinegar.

5. It’s 1 of generous pinch Salt.

6. You need 120 ml of Water.

7. You need 4 of cm Kombu.

8. It’s 1/2 of Red chili pepper (cut into small, bite-sized pieces).

So I came up with my own recipe for mildly vinegary pickled lotus root.

I managed to make very nice pickles without having to dirty two pots, so I'm going to stick to making it this way.

They go great as part of an osechi (New Years' Feast) assortment! -酢れんこん (pickled lotus root)-お餅 (mochi) and so much more!

Osechi is kind of like Japanese Thanksgiving in that there are a lot of foods only eaten at this New Year meal.

One Pot Recipe! Pickled Lotus Root for Osechi! step by step

1. Put all the ingredients except for the lotus root and red chili pepper in a pot, and let sit for 30 minutes. While waiting, proceed to Step 2..

2. Peel the lotus root and cut into 3-4 mm thick slices. Quickly place the cut slices into vinegar water and soak for about 15 minutes..

3. Cut small, angled V' shapes from the edges of the slices, between the small holes (see picture above). Round off the corners to make the slices look like flowers..

4. Heat the Step 1 pot, and remove the konbu before the mixture starts to boil..

5. When it comes to a boil, add the lotus root. Wait for it to come to the boil for a second time, and then turn off the heat immediately..

6. Add the red chili pepper and leave to cool (it will continue to cook a little in residual heat and become beautifully crispy)..

7. Put everything, including the liquid, into a tupperware container (or similar) and put in the refrigerator. Leave overnight, and serve..

It's also like Thanksgiving in that a lot of these traditional recipes aren't exactly crowd favorites.

Lotus Stem Pickle or Pickled Lotus Root is a delicious oilless pickle recipe which is made with lotus stems, naga mirch or bhut jolokia, garlic, vinegar, sugar and salt.

Try this yummy recipe in pot luck, buffet, kitty party, road trip and add a twist to your daily meals.

Pack a visually appealing and shorter dish like Pickled Chrysanthemum Turnip toward the front.

Choose a taller dish like Pickled Lotus Root to pack in the back so it won't block the other dishes.