Osechi You Can Make On December 30th - Red and White Lotus Root

1. 1

   Combine the ingredients in a pan.

2. 2

   Peel the lotus root, slice about 5 mm thick and put into a bowl of vinegar water.

3. 3

   Cut into flower-lotus shapes.

4. 4

   Heat the pan from Step 1.

5. 5

   Just before it comes to a boil, take out the kombu (you can shred it up finely later and add it to the namasu (another side dish for osechi).

6. 6

   When the pan comes to a boil, add a bit more than half the lotus root slices.

7. 7

   Bring back to a boil, turn off the heat and leave until cooled.

8. 8

   Put the whole thing, liquid and all, into a ziplock bag and seal.

9. 9

   Put into a plastic container, taking care not to bend the lotus root slices.

10. 10

    Wash out the pan, and add the ingredients.

11. 11

    Bring to a boil, put in the rest of the lotus root and bring back to a boil.

12. 12

    Turn off the heat and leave until cooled.

13. 13

    Put the whole thing, liquid and all, into a ziplock bag and deal.

14. 14

    Put into a plastic container with the bag of white lotus root, taking care not to bend the lotus root slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.