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Ingredients
- 1 lb fresh lotus root
- 1 Tbs soy sauce
- 1 Tbs rice vinegar
- 2 tsp sugar
- 1/4 teaspoon salt
- 1 teaspoon sesame oil
Details
Servings 8
Preparation
Step 1
Peel lotus root, discard both ends, and cut in 1/8-inch-thick slices. Place in cold water to prevent discoloring, but drain before cooking. Bring a pan of water to boiling. Add lotus root and cook for 3 minutes. Lotus root should be crisp-tender. Drain, rinse with cold water, and drain again.
In a plastic bag, mix the soy, vinegar, sugar, salt, and sesame oil. Place drained lotus root in the bag and seal. Refrigerate, turning bag occasionally to distribute marinade, for at least 1 hour or as long as 8 hours.
To serve, arrange lotus root on a serving plate and pour over any remaining marinade or arrange on a plate and serve with sriracha. They would also be great served with rice or on a bed of salad greens.
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