One Pot Recipe! Pickled Lotus Root for Osechi!
One Pot Recipe! Pickled Lotus Root for Osechi!

Hey everyone, Welcome to my recipe site. Today, I will show you a way to prepare a special dish, one pot recipe! pickled lotus root for osechi!. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

One Pot Recipe! Pickled Lotus Root for Osechi! is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. One Pot Recipe! Pickled Lotus Root for Osechi! is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook one pot recipe! pickled lotus root for osechi! using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make One Pot Recipe! Pickled Lotus Root for Osechi!:
  1. 1 small cut Lotus root
  2. 3 tbsp Sugar
  3. 2 tbsp Mirin
  4. 4 tbsp Vinegar
  5. 1 generous pinch Salt
  6. 120 ml Water
  7. 4 cm Kombu
  8. 1/2 Red chili pepper (cut into small, bite-sized pieces)
Instructions to make One Pot Recipe! Pickled Lotus Root for Osechi!:
  1. Put all the ingredients except for the lotus root and red chili pepper in a pot, and let sit for 30 minutes. While waiting, proceed to Step 2.
  2. Peel the lotus root and cut into 3-4 mm thick slices. Quickly place the cut slices into vinegar water and soak for about 15 minutes.
  3. Cut small, angled 'V' shapes from the edges of the slices, between the small holes (see picture above). Round off the corners to make the slices look like flowers.
  4. Heat the Step 1 pot, and remove the konbu before the mixture starts to boil.
  5. When it comes to a boil, add the lotus root. Wait for it to come to the boil for a second time, and then turn off the heat immediately.
  6. Add the red chili pepper and leave to cool (it will continue to cook a little in residual heat and become beautifully crispy).
  7. Put everything, including the liquid, into a tupperware container (or similar) and put in the refrigerator. Leave overnight, and serve.

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