Pickled Lotus Root

    It is not uncommon to slice open a lotus root and find that it is dirty inside. To clean, place lotus root slices in a bowl of cool water. Swish them around for a few seconds, then allow them to sit undisturbed. The lotus root slices will float to the top and the dirt will settle at the bottom of the bowl.

    Prep Time: 10 minutes
    Cook Time: 1½ minutes
    Makes 4 servings

    One 2-in (5-cm) length of fresh lotus root, peeled and thinly sliced
    1 cup (250 ml) Sushi Rice Dressing
    1 teaspoon grated beetroot

    Peel the lotus root and cut into very thin slices.
    Bring approximately 4 cups (1 liter) of water to a boil. Add the lotus root slices and blanch for 90 seconds, then plunge in ice water to cool completely.
    Drain the lotus root slices, pat dry, and place in a ceramic or glass container. Add the Sushi Rice Dressing and grated beetroot. Toss well. Allow to stand at room temperature for 10 minutes for flavors to develop.
    Serve Pickled Lotus Root at room temperature or chilled. Refrigerate leftovers for up to 5 days.


    Spicy Pickled Lotus Root
    Omit the fresh beetroot. Toss the blanched lotus root and the Sushi Rice Dressing with 1 sliced serrano pepper, ½ teaspoon grated fresh ginger root, 1 smashed garlic clove and 1 thinly sliced green onion (scallion). Allow the mixture to stand at room temperature for 10 minutes before serving.