Pickles of Lotus Roots

This is traditional Japanese cuisine. Lotus roots are pickled sweet and sour. We usually eat these pickles as a part of “osechi”, a special meal for the new year. However, you can eat it at any time, and also it is used for “chirashi-zushi”, a kind of sushi.

Ingredients
Lotus root　　　300g
Water (a)　　　1,000㏄
Salt (a)　　　　30g
Vinegar (a)　　15㏄

<Dressings>
Water　　　　　100㏄
Vinegar　　　　120㏄
Sugar　　　　　60g

How to cook
1. Peel skin of lotus roots. Cut into half. Slice with 3 mm thickness. If you have time, make some cuttings to make the lotus roots look like flower. Soak in water with some vinegar.
2. Dissolve salt in water to make a very salty water.
3. Boil water and add vinegar (a). Boil lotus roots for 1 minute. Drain and wipe with kitchen paper.
4. Soak lotus roots in salty water for 15 minutes.
5. Mix ingredients of <dressings>.
6. Drain lotus roots and wipe with kitchen paper.
7. Soak lotus roots in the dressings. Store in a fridge. You can eat from next day.