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.
Provided by Nose5775
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 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.
- Chill.
- 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.
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dieuego apanane
[email protected]This dish is a great way to get your daily dose of vegetables. The lotus root is packed with nutrients, and the umeboshi plum sauce is a good source of probiotics.
Lezan Roy
[email protected]I'm always looking for new ways to cook lotus root, and this recipe is a great addition to my repertoire. It's simple, but the flavors are complex and delicious.
jaco oosthuizen
[email protected]This dish is a great way to show off your culinary skills. It's simple to make, but it looks and tastes like it came from a fancy restaurant.
Patricia Morris
[email protected]I love the way the umeboshi plum sauce stains the lotus root. It gives the dish a beautiful pink color.
Lombe Musonda
[email protected]This recipe is a great way to use up leftover rice. I always have leftover rice after making sushi, and this is a great way to use it up.
Quik Drift
[email protected]I made this dish for a party and it was a hit! Everyone loved the unique flavors and the crispy texture of the lotus root.
Akhlakul arefin Azmy
[email protected]This dish is a great way to introduce kids to new flavors. The lotus root is mild and sweet, and the umeboshi plum sauce is tangy and salty. It's a good balance of flavors that kids will enjoy.
wixort wixort
[email protected]I'm not a big fan of umeboshi plums, but I really enjoyed this dish. The sauce was tangy and flavorful, but not too overpowering.
Chinenye Umezumba
[email protected]This dish is a great way to get your daily dose of vegetables. The lotus root is packed with nutrients, and the umeboshi plum sauce is a good source of probiotics.
Nate Worley
[email protected]I love the crispy texture of the lotus root. It's a great contrast to the soft and tangy umeboshi plum sauce.
Md Reshob Islam Roman
[email protected]This recipe is a great way to use up leftover umeboshi plums. I always have a few extra plums after making umeboshi onigiri, and this is a great way to use them up.
Zouhaier Amorri
[email protected]I'm always looking for new ways to cook lotus root, and this recipe is a great addition to my repertoire. It's simple, but the flavors are complex and delicious.
Afaq Afaq
[email protected]This dish is so easy to make, but it looks and tastes like it came from a fancy restaurant. I'm definitely going to impress my friends with this one.
SpoRs IoveR
[email protected]I love the combination of flavors in this dish. The sweetness of the lotus root pairs perfectly with the tanginess of the umeboshi plum sauce. It's a great balance of flavors.
Grim Reaper
[email protected]This is a great recipe for a light and healthy meal. The lotus root is a good source of fiber and the umeboshi plum sauce is a good source of probiotics. I felt great after eating this dish.
Awadh Yadav
[email protected]I've never had lotus root before, but I'm so glad I tried this recipe. It was so easy to make and the flavors were amazing. The umeboshi plum sauce really made the dish.
Moses Enoch
[email protected]This dish was a delightful surprise! The lotus root was crispy and flavorful, and the umeboshi plum sauce was tangy and addictive. I will definitely be making this again!