Pickled lotus root
The vinegar will become thicker when the vegetables are pickled, so if possible, please marinate them for at least a day.
How to make it
1
Heat A in a pot and add sugar and salt. (High fire)
2
Once [1] is completely mixed, add B.
3
Add lotus root, carrots and asparagus and bring to a boil, turn off the heat, and then cool in the fridge for a day after the heat has subsided.
4
Cut the vegetables into bite-sized pieces and serve them on a plate, and garnish with thyme and a few crushed pink peppers per plate.
material
-
- Peel lotus
- 277g
-
- Peel the mini carrot
- 104g
-
- Shave the skin of the hard asparagus
- 4
-
[A]
- vinegar
- 400cc
-
- water
- 200cc
-
- White wine
- 200cc
-
- sugar
- 45g
-
- salt
- 5g
-
[B]
- Pepper grain white
- 10 tablets
-
- Coriander seeds
- 10 tablets
-
- Laurier
- 2
-
- time
- 4
-
- For pink pepper
- A few grains
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -
Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
