One Pot Recipe! Pickled Lotus Root for Osechi!

1. 1

   Put all the ingredients except for the lotus root and red chili pepper in a pot, and let sit for 30 minutes.

2. 2

   While waiting, proceed to Step 2.

3. 3

   Peel the lotus root and cut into 3-4 mm thick slices.

4. 4

   Quickly place the cut slices into vinegar water and soak for about 15 minutes.

5. 5

   Cut small, angled 'V' shapes from the edges of the slices, between the small holes (see picture above).

6. 6

   Round off the corners to make the slices look like flowers.

7. 7

   Heat the Step 1 pot, and remove the konbu before the mixture starts to boil.

8. 8

   When it comes to a boil, add the lotus root.

9. 9

   Wait for it to come to the boil for a second time, and then turn off the heat immediately.

10. 10

    Add the red chili pepper and leave to cool (it will continue to cook a little in residual heat and become beautifully crispy).

11. 11

    Put everything, including the liquid, into a tupperware container (or similar) and put in the refrigerator.

12. 12

    Leave overnight, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.