Lotus Root With Umeboshi Plum Sauce

Total Time
Prep 10 mins
Cook 5 mins

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.

Ingredients Nutrition


  1. Wash and peel the lotus root.
  2. Slice it into wheels about 1/8 inch thick.
  3. Bring a medium-sized pot of water to boil.
  4. Put the vinegar and lotus pieces in the water and simmer until the lotus becomes almost transparent, about 2 minutes.
  5. Drain and rinse under cold running water.
  6. Pat dry with paper towels.
  7. Chill.
  8. Remove the pits from the umeboshi plums.
  9. In a small bowl, mash the plums with a fork.
  10. Add soy sauce and sugar and combine thoroughly.
  11. Combine chilled lotus root and seasoned plum sauce and toss well to coat the lotus root evenly.
  12. Serve in small individual bowls.


Most Helpful

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.

Elmotoo April 23, 2008

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