For Osechi and Special Occasions: Vibrant Red and White Vinegar-Pickled Lotus Root – a delicious recipe with Lotus root, coloring, stock, Sugar, Vinegar, soy sauce. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Peel the skin from the lotus root with a peeler, etc., along the shape of the root.
2
Cut notches into it for decoration, and then slice to about 3 mm thick pieces.
3
If you have some spare time or won't be cooking these for some time, let them sit in vinegar water for a bit.
4
Add all of the seasonings to the pot except the chili pepper and bring to a boil.
5
Add the lotus root and simmer until the pieces are cooked, but still maintain their crunchy texture.
6
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).
7
Let cool.
8
The color will set in about 30 minutes.
9
Arrange on your favorite plate, and it is ready!
41
kcal
Calories
10
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 large piece Lotus root, 1 Food coloring (red), 200 ml Dashi stock, 2 tbsp Sugar (white castor sugar), and more.
Yes, For Osechi and Special Occasions: Vibrant Red and White Vinegar-Pickled Lotus Root falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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