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

Hello everybody, it's me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, For Osechi and Special Occasions: Vibrant Red and White Vinegar-Pickled Lotus Root. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

For Osechi and Special Occasions: Vibrant Red and White Vinegar-Pickled Lotus Root is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. For Osechi and Special Occasions: Vibrant Red and White Vinegar-Pickled Lotus Root is something that I have loved my whole life.

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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 prepare a few components. You can have For Osechi and Special Occasions: Vibrant Red and White Vinegar-Pickled Lotus Root using 10 ingredients and 5 steps. Here is how you can achieve 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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