Today I introduce you to “Pickled Lotus Root” which is basically one of Japanese new year’s dish. But it is delicious, easy-to-cook and very healthy so I make it all the time. The dish can be stored in the refrigerator for about 5 days.
Lotus root is high in vitamin C, potassium, fiber and polyphenol. Their crunchy texture is amazing! Lotus root is versatile enough to be eaten deliciously in every cooking way, such as tempura, sauté, simmering, and roasting.
Ingredients (servings 2-3)
- 4 oz. (about 4-inch-length) lotus root, peeled
- water for soaking lotus root
- 2 tablespoons Eden Mirin Rice Cooking Wine
- 1/4 teaspoon salt
- 4 tablespoons Marukan Rice Vinegar
- 2 tablespoons sugar
- 50 ml water
- Crushed red pepper (to taste)
The recipe is very easy. It takes less than 10 minutes.
- Slice the lotus root thinly and soak in some water for about 5 minutes.
- Meanwhile, in a microwavable bowl, combine mirin, salt, vinegar, sugar and water, and mix well.
- Drain off the water from the lotus root and add the lotus root to the vinegar mixture.
- Cover the bowl, microwave for 1 minute, and sprinkle some crushed red pepper to taste. Let it cool at room temperature before serving or storing in the refrigerator.