Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, osechi flower vinegar-pickled lotus root. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Osechi Flower Vinegar-Pickled Lotus Root is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Osechi Flower Vinegar-Pickled Lotus Root is something which I’ve loved my entire life. They’re nice and they look fantastic.
Because lotus root can oxidize after it is exposed to the air, we typically submerge it in the water with a little bit of vinegar or pickled in a vinegared sauce. This dish is eaten all year round, but it is specially served as one of the Osechi Ryori, a Japanese New Year Food. Lotus root is the stem (or rhizome) of the gorgeous lotus plant.
To begin with this recipe, we have to first prepare a few components. You can have osechi flower vinegar-pickled lotus root using 9 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Osechi Flower Vinegar-Pickled Lotus Root:
- Prepare 2 pieces, each one about 200 grams Lotus root
- Make ready 2 tbsp Vinegar for soaking
- Get 400 ml Water for soaking
- Make ready Pickling vinegar:
- Take 180 ml Sushi vinegar
- Make ready 3 tbsp Sugar
- Take 220 ml Water
- Make ready 1 Takanotsume
- Take 1 same amount as the water Pomegranate vinegar
The sweet and sour with a hint of spicy stimulate your appetite and make you extra hungry for Mix vinegar and sugar in a saucepan and bring to a boil until sugar dissolves. Leave the vinegar syrup to cool completely. Peel the lotus root then slice thinly. Lotus root (renkon in Japanese) is actually the rhizome of the lotus plant.
Instructions to make Osechi Flower Vinegar-Pickled Lotus Root:
- Examine the lotus root checking if it meets this criteria. Number 1: Use one that is round and doesn't have any indents. Number 2: make sure the holes are evenly distributed!
- You can easily peel using a vegetable peeler. Wash the lotus root before peeling, and slice .
- Place the slices into vinegar water. This picture is the amount of vinegar water remaining after cutting, soaking, and draining. Please use it as a guide.
- My family uses 7~8 mm slices. Using slices that are a bit thicker makes it easier to carve into flowers. Cut out a triangle between the holes.
- Like this.
- Use the outer edge of the knife to round it out. It is easy to stick a finger into the hole and adjust from there.
- Boil 1 liter of water, add in 1 tablespoon vinegar, and bring to a boil, add in the lotus root and boil for about 2 minutes, and then drain in a sieve to cool.
- Place into the vinegar after it has cooled, add in the red peppers, and you will be able to use this for half a day as-is. If you make it on the 31st, then it will be okay New Years morning.
- Pickle in the pomegranate vinegar to turn them a pretty pink color .
- It's finished.
It's a popular vegetable throughout southern and eastern Asia, but it's still Lotus root is full of fiber and various vitamins and other nutrients. In Asia it's believed to have various medicinal qualities, but in macro-nutrient terms it's. Sweet and sour pickled lotus root ideal dish for the summer. While in Japanese cuisine, marinated in a sweet vinegar based sauce, Pickled Lotus Root called Su Renkon (酢れんこん) is one of popular Osechi. Illustration of Delicious Pickled Slice Lotus Roots or Water Lily Root in Brine of Vinegar and Sugar in A Glass Jar Isolated on White Background.
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