This addictive 'Devilishly Delicious Pickled Lotus Root' is made by simply marinating in seasonings. Its crispy texture and spicy-sweet miso flavor are a perfect match for rice and as a snack. This easy recipe is sure to be a staple in your make-ahead dishes.
Ingredients
Main Ingredients (For make-ahead portion)
- Lotus root 400g
Seasonings
- [A] Mirin (Sweet Rice Wine) 2 tbsp
- [A] Miso 2 tbsp
- [A] Sugar 1 tbsp
- [A] Soy Sauce 2 tsp
- [A] Sesame Oil 1 tsp
- [A] Japanese Mustard Paste 1-2 tsp
Steps
- Wash and peel 400g lotus root.
- Slice the lotus root into 1cm thick half-moons. If large, cut into bite-sized pieces.
- Soak the sliced lotus root in vinegar water for about 5 minutes to remove bitterness.
- Place 2 tbsp Mirin (Sweet Rice Wine) in a microwave-safe container and heat for 1 minute at 600W.
- Add 2 tbsp Miso, 1 tbsp Sugar, 2 tsp Soy Sauce, 1 tsp Sesame Oil, and about 1 tsp Japanese Mustard Paste to the heated Mirin and mix.
- Pour the mixed seasonings into a cooking bag.
- Drain the lotus root from the vinegar water and place it in a heat-resistant container.
- Cover with plastic wrap and heat for 4 minutes 30 seconds at 600W.
- Drain the heated lotus root and place it in the cooking bag with the seasonings.
- Close the mouth of the cooking bag, shake to coat the lotus root evenly with the seasonings.
- Remove air from the bag, seal, let it cool to room temperature, and then marinate in the refrigerator for 1-2 hours.
- Once the flavors have melded, it's ready!
- Store in the cooking bag or transfer to a storage container in the refrigerator for about 5 days. Consume within this period.
- To enhance the flavor, sprinkle a little toasted sesame seeds before serving.
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