Recipe of Quick For Osechi and Special Occasions: Vibrant Red and White Vinegar-Pickled Lotus Root

Hello everybody, it's me, Dave, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Recipe of Quick For Osechi and Special Occasions: Vibrant Red and White Vinegar-Pickled Lotus Root. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make For Osechi and Special Occasions: Vibrant Red and White Vinegar-Pickled Lotus Root is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few ingredients. You can cook For Osechi and Special Occasions: Vibrant Red and White Vinegar-Pickled Lotus Root using 10 ingredients and 5 steps. Here is how you cook it.

I try my best to garnish my celebratory dishes with natural leaves and flowers. I made these to be both decorative and edible. You don't have to soak the lotus root in vinegar water if you don't have time. When peeling the skin from the lotus root, make sure to remove the blackened parts well. For about 6 people. Recipe by Momora

Ingredients and spices that need to be Take to make For Osechi and Special Occasions: Vibrant Red and White Vinegar-Pickled Lotus Root:

1. 1 large piece Lotus root
2. 1 Food coloring (red)
3. Seasonings:
4. 200 ml Dashi stock
5. 2 tbsp Sugar (white castor sugar)
6. 2 tbsp Vinegar
7. 1/2 tsp Usukuchi soy sauce
8. 1/2 tsp Salt
9. 1 two pinches Kombu tea (powdered)
10. 1 piece Dried chili peppers (sliced into rounds)

Instructions to make to make For Osechi and Special Occasions: Vibrant Red and White Vinegar-Pickled Lotus Root

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.
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.
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.
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.
5. Arrange on your favorite plate, and it is ready!

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