Pickled Lotus Root Recipe – Japanese Special
Pickled lotus root, or Su Renkon (酢れんこん), is a traditional Japanese dish known for its crisp texture and delicate balance of sweet and tangy flavors. Thin slices of lotus root are blanched and then marinated in a mixture of rice vinegar, sugar, soy sauce, and a touch of salt. Optional additions like ginger and dried red chilies can enhance the flavor profile. This dish is not only a delightful accompaniment to meals but also holds cultural significance, often featured in Osechi Ryori, the traditional Japanese New Year cuisine. Its many holes symbolize an unobstructed view of the future and are believed to bring clarity and prosperity.
- Prep Time15 min
- Cook Time10 min
- Total Time25 min
Pickled Lotus Root Ingredients:
- 250g fresh lotus root
- 1 cup rice vinegar (or white vinegar)
- 1/2 cup water
- 3 tablespoons sugar
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 1-2 slices of ginger (optional)
- 1-2 whole dried red chilies (optional)
- Sesame seeds (for garnish, optional)
How to make Pickled Lotus Root:
Prepare the Lotus Root:Peel the lotus root and slice it into thin rounds (about 1/8 inch thick). Rinse the slices in cold water to remove excess starch.
Blanch the Lotus Root:Bring a pot of water to a boil and add the lotus root slices. Blanch for about 3-5 minutes until slightly tender but still crunchy. Drain and rinse under cold water to stop the cooking process.
Make the Pickling Solution:In a saucepan, combine rice vinegar, water, sugar, soy sauce, salt, ginger, and dried chilies. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Remove from heat and let it cool slightly.
Pickle the Lotus Root:Place the blanched lotus root in a clean jar or container. Pour the cooled pickling solution over the lotus root, ensuring it’s fully submerged.
Refrigerate:Seal the jar and refrigerate for at least 24 hours to allow the flavors to develop. The pickles can last up to two weeks in the fridge.
Serve:Enjoy as a side dish, in salads, or as a snack. Garnish with sesame seeds if desired.
Recipe Notes:
Freshness Matters: Choose firm, fresh lotus root with no blemishes for the best flavor and texture.
Vinegar Choices: While rice vinegar is common, you can experiment with apple cider vinegar for a different taste.
Adjusting Flavors: Feel free to adjust the sugar and salt levels according to your taste preferences.
Spice Level: For more heat, add sliced fresh chili or increase the number of dried chilies.
Variations: Add sliced cucumbers or carrots to the pickling jar for a mixed vegetable pickled dish.
Serving Suggestions: Serve as a side dish, in salads, or as a refreshing appetizer to cleanse the palate between courses.
