Lotus Root With Umeboshi Plum Sauce
"This Japanese-style salad is crisp and sweet-tart. The sliced lotus roots have a lacy shape and the dressing is magenta. The recipe comes from The Poetical Pursuit of Food, by Sonoko Kondo."
- Ready In:
- 15mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 6 ounces fresh lotus root
- 1 teaspoon rice vinegar
- 3 umeboshi (Japanese pickled plums)
- 1 teaspoon soy sauce
- 1 teaspoon sugar
directions
- Wash and peel the lotus root.
- Slice it into wheels about 1/8 inch thick.
- Bring a medium-sized pot of water to boil.
- Put the vinegar and lotus pieces in the water and simmer until the lotus becomes almost transparent, about 2 minutes.
- Drain and rinse under cold running water.
- Pat dry with paper towels.
- Chill.
- Remove the pits from the umeboshi plums.
- In a small bowl, mash the plums with a fork.
- Add soy sauce and sugar and combine thoroughly.
- Combine chilled lotus root and seasoned plum sauce and toss well to coat the lotus root evenly.
- Serve in small individual bowls.
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Reviews
-
Interesting. I found lotus root prepped & sliced in a water packed package. It was an interesting dish. Even THE PICKY ONE liked it & the 8yo LOVED it. Made for the Asian Forum's soy tag 4/08.
RECIPE SUBMITTED BY
I live in Los Angeles, and there are really great farmer's markets here, and corner stores featuring foods of many nations. I try to take advantage of these resources by using fresh seasonal produce and trying foods from different cultures. I don't exactly have the problem of not being able to find exotic ingredients; more often, I see things in the local stores (lotus root! passionfruit! chayote!) that turn out to be delicious when I finally learn how to prepare them. Interested in expanding my repertoire of techniques and cuisines, I finally took up my sister - Recipezaar member Roosie - on her recommendation to visit this site. I hear our parents use it too sometimes, but they don't seem to have figured out how to write reviews. My culinary pet peeve is when people stir rice while it's cooking, thereby making it gummy.
