Vinegar lotus root
Japanese food
Vegetable side dishes
It has a refreshing taste. Please use it as a palate break.
When making vinegared lotus root, choose white, soft lotus root. On the other hand, when making stews, grown lotus root is suitable.
Pour salt on boiled lotus root to release excess water and make it easier for vinegar to get in.
Remove any air from the plastic bag as much as possible.
Please also refer to this page for information on the ingredients introduced in this recipe.
When making vinegared lotus root, choose white, soft lotus root. On the other hand, when making stews, grown lotus root is suitable.
Pour salt on boiled lotus root to release excess water and make it easier for vinegar to get in.
Remove any air from the plastic bag as much as possible.
Please also refer to this page for information on the ingredients introduced in this recipe.
Cooking time: 10 minutes
Excluding the marinating time
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How to make it
1
Remove the skin of the lotus root and boil it in water containing about 1 tablespoon of vinegar for about 5 minutes until the bamboo skewers pass through.
2
Raw boiled lotus root and sprinkle salt.
3
Put the sweet and sour sauce in a plastic bag, add lotus root and sour it overnight.
4
Cut into easy-to-eat sizes and topped with sliced chili peppers.
material
-
- Lotus
- 100g
-
- vinegar
- 1 tablespoon
-
- salt
- 1/2 tsp
-
- Sweet vinegar
- 100cc
-
- Red chili pepper finishing, sliced
- Small amount
