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

Osechi You Can Make On December 30th - Red and White Lotus Root Recipe
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Prepare the ingredients before making Osechi You Can Make On December 30th - Red and White Lotus Root in your home. Then, follow these steps below to serve Osechi You Can Make On December 30th - Red and White Lotus Root for your family or friends.

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

  • 2 sections Lotus root
  • 4 tbsp ●Vinegar
  • 2 stamp sized pieces ●Kombu
  • 3 tbsp ●Mirin
  • 2 1/2 tbsp ●Sugar
  • 1 pinch ●Salt
  • 1/3 ●Takanotsume
  • 3 tbsp ○Water
  • 3 tbsp ○Ume vinegar

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

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Osechi You Can Make On December 30th - Red and White Lotus Root in your home by yourself.

    Step 1
  • Combine the ● ingredients in a pan.
  • Step 2
  • Peel the lotus root, slice about 5 mm thick and put into a bowl of vinegar water. Cut into flower-lotus shapes.
  • Step 3
  • Heat the pan from Step 1. 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).
  • Step 4
  • When the pan comes to a boil, add a bit more than half the lotus root slices. Bring back to a boil, turn off the heat and leave until cooled.
  • Step 5
  • Put the whole thing, liquid and all, into a ziplock bag and seal. Put into a plastic container, taking care not to bend the lotus root slices.
  • Step 6
  • Wash out the pan, and add the ○ ingredients. Bring to a boil, put in the rest of the lotus root and bring back to a boil. Turn off the heat and leave until cooled.
  • Step 7
  • Put the whole thing, liquid and all, into a ziplock bag and deal. Put into a plastic container with the bag of white lotus root, taking care not to bend the lotus root slices.
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