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For Osechi And Special Occasions: Vibrant Red And White Vinegar-pickled Lotus Root Recipe

For Osechi and Special Occasions: Vibrant Red and White Vinegar-Pickled Lotus Root Recipe
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Serving : 6
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Prepare the ingredients before making For Osechi and Special Occasions: Vibrant Red and White Vinegar-Pickled Lotus Root in your home. Then, follow these steps below to serve For Osechi and Special Occasions: Vibrant Red and White Vinegar-Pickled Lotus Root for your family or friends.

Ingredients: For Osechi and Special Occasions: Vibrant Red and White Vinegar-Pickled Lotus Root

  • 1 large piece Lotus root
  • 1 Food coloring (red)
  • Seasonings:
  • 200 ml Dashi stock
  • 2 tbsp Sugar (white castor sugar)
  • 2 tbsp Vinegar
  • 1/2 tsp Usukuchi soy sauce
  • 1/2 tsp Salt
  • 1 two pinches Kombu tea (powdered)
  • 1 piece Dried chili peppers (sliced into rounds)

How to Make For Osechi and Special Occasions: Vibrant Red and White Vinegar-Pickled Lotus Root

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make For Osechi and Special Occasions: Vibrant Red and White Vinegar-Pickled Lotus Root in your home by yourself.

    Step 1
  • Peel the skin from the lotus root with a peeler, etc., along the shape of the root. Cut notches into it for decoration, and then slice to about 3 mm thick pieces.
  • Step 2
  • If you have some spare time or won't be cooking these for some time, let them sit in vinegar water for a bit.
  • Step 3
  • Add all of the seasonings to the pot except the chili pepper and bring to a boil. Add the lotus root and simmer until the pieces are cooked, but still maintain their crunchy texture.
  • Step 4
  • 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). Let cool. The color will set in about 30 minutes.
  • Step 5
  • Arrange on your favorite plate, and it is ready!
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