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.
- 6 ounces fresh lotus root
- 1 teaspoon rice vinegar
- 3 umeboshi (Japanese pickled plums)
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 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.
- 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.
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.