Recipe: Perfect Crispy Pickled Lotus Root

Recipe: Perfect Crispy Pickled Lotus Root Delicious, fresh and tasty.

Crispy Pickled Lotus Root. What is Pickled Lotus Root (Su Renkon)? Su Renkon (酢れんこん) is a pickled dish where sliced lotus roots are marinated in rice vinegar, sugar, salt, mirin, and red chili pepper. With a refreshing and piquant taste, this vinegared dish is great as a palette cleanser between heavily seasoned foods.

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.

Be careful not to burn the lotus root when evaporating.

Great recipe for Crispy Pickled Lotus Root.

You can have Crispy Pickled Lotus Root using 5 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Crispy Pickled Lotus Root

1. Prepare 100 grams of Lotus root.

2. It’s 4 tbsp of Sugar.

3. You need 3 tbsp of Rice vinegar.

4. You need 1 tbsp of Water.

5. You need 1 dash of Salt.

If you've sliced your lotus root a bit thickly, then it's okay to boil them for slightly longer.

If you've sliced them thinly, be sure to put them in the drainer quickly.

The key is to get them from the drainer to the vinegar.

This recipe incorporates my preferred degree of sourness and sweetness.

Crispy Pickled Lotus Root step by step

1. Peel the lotus root skins..

2. If you have a slicer you can use it to cut the root slices into a uniform thickness..

3. Cut into 1 mm thick slices. Even if the slices are thick, theyll be adjusted through the steaming process..

4. Place your lotus root slices into vinegar water (water + a little bit of vinegar in a bowl)..

5. Add all the flavoring ingredients except for the lotus root together to create a combined vinegar..

6. In a pot, boil just enough water to cover the lotus root, then add the slices. After adding, remove quickly and drain. Boil for about 3 seconds..

7. After draining quickly, add to the bowl with the combined vinegar. Adding while still hot lets the flavor soak in..

8. Be sure that all slices are covered in the mixture. Allow to soak in the refrigerator for half a day for the flavor to soak in and be the most delicious..

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

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.

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.