Recipe: Yummy For Osechi and Special Occasions: Vibrant Red and White Vinegar-Pickled Lotus Root

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For Osechi and Special Occasions: Vibrant Red and White Vinegar-Pickled Lotus Root.

For Osechi and Special Occasions: Vibrant Red and White Vinegar-Pickled Lotus Root You can have For Osechi and Special Occasions: Vibrant Red and White Vinegar-Pickled Lotus Root using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of For Osechi and Special Occasions: Vibrant Red and White Vinegar-Pickled Lotus Root

  1. You need 1 large of piece Lotus root.
  2. Prepare 1 of Food coloring (red).
  3. Prepare of Seasonings:.
  4. It’s 200 ml of Dashi stock.
  5. You need 2 tbsp of Sugar (white castor sugar).
  6. Prepare 2 tbsp of Vinegar.
  7. Prepare 1/2 tsp of Usukuchi soy sauce.
  8. It’s 1/2 tsp of Salt.
  9. Prepare 1 of two pinches Kombu tea (powdered).
  10. You need 1 piece of Dried chili peppers (sliced into rounds).

For Osechi and Special Occasions: Vibrant Red and White Vinegar-Pickled Lotus Root instructions

  1. Peel the skin from the lotus root with a peeler, etc., along the shape of the root. Cut notches into it for decoration, and then slice to about 3 mm thick pieces..
  2. If you have some spare time or won't be cooking these for some time, let them sit in vinegar water for a bit..
  3. Add all of the seasonings to the pot except the chili pepper and bring to a boil. Add the lotus root and simmer until the pieces are cooked, but still maintain their crunchy texture..
  4. Add the chili pepper while still hot, and soak half the batch in vinegar water from Step 2 with red food coloring added to it (as much as you want). Let cool. The color will set in about 30 minutes..
  5. Arrange on your favorite plate, and it is ready!.

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