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: 15 mins
• 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

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.