You might be unfamiliar with Lotus Root, but it is a very popular vegetable in North Asian countries such as Japan. Many people prepare this ‘Sweet & Sour Lotus Root’ for new year’s celebration. My mother used to cook thickly sliced Lotus Root in Dashi stock seasoned with Vinegar, and kitchen was filled with the sour smell, which I didn’t like. My method is probably not the traditional one, but it is much more suitable for Frozen Sliced Lotus Root, which I always use because fresh and good quality Lotus Root is hard to find in Melbourne where I live.
Makes
4 Servings
Ingredients
200g Frozen Sliced Lotus Root *thinly sliced type recommended
1 tablespoon Rice Vinegar
Marinade
3 tablespoons Sugar
4 tablespoons Rice Vinegar
2 tablespoons Water
1/2 teaspoon Salt
Dried Chilli *optional, whole OR sliced
5cm Kombu (Kelp) *optional, 1/8 teaspoon Kombu Dashi Powder can be used
Method
- Cook Frozen Sliced Lotus Root in boiling water with 1 tablespoon Rice Vinegar. DO NOT over cook it as it should retain crispy texture. *Note: Bring back to the boil and cook for 1 minute. It takes longer if the slices are thicker.
- Meanwhile, combine the Marinade ingredients in a mixing bowl. Drain the cooked Lotus Root, add the drained hot Lotus Root slices to the Marinade, and mix to combine.
- When cooled enough, I recommend to transfer to a ziplock bag, so that Lotus Root slices can get marinated with this minimal amount of Marinade evenly. Leave it in the fridge overnight.
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