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Home Special Occasion 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

Name: How to cook For Osechi and Special Occasions: Vibrant Red and White Vinegar-Pickled Lotus Root - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

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

I try my best to garnish my celebratory dishes with natural leaves and flowers. I made these to be both decorative and edible.

Ingredient

Food ration :

6 servings

1 large

piece Lotus root

Food coloring (red)

200 ml

Dashi stock

2 tbsp

Sugar (white castor sugar)

2 tbsp

Vinegar

1/2 tsp

Usukuchi soy sauce

1/2 tsp

Salt

two pinches Kombu tea (powdered)

1 piece

Dried chili peppers (sliced into rounds)

Cooking instructions

* Step 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.

* Step 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.

* Step 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.

* Step 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.