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

For Osechi and Special Occasions: Vibrant Red and White Vinegar-Pickled Lotus Root. By row from top: Apurikotto namasu pickled carrot and daikon with dried apricots and mint, matsukaze-yaki chicken terrine, date-maki fish and egg roll, subasu spicy pickled lotus root I rang the changes with the second tier this year, with new-to-me recipes for namasu, the celebratory red-and-white pickle and date-maki, the easiest of all Osechi dishes to make. See great recipes for Special occasion chocolate cheesecake bars too! See great recipes for Keto Special Occasion Breakfast Loaf too!

See more ideas about Food, Food recipes and Easy japanese recipes. See more ideas about Flower arrangements, Floral arrangements and Beautiful flowers. See more ideas about Fermentation, Fermentation recipes, Fermented foods. 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 that.

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

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

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For Osechi and Special Occasions: Vibrant Red and White Vinegar-Pickled Lotus Root step by step

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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