lacy pickled lotus root
Just like the previous post on spicy pickled cucumber & wakame, lacy pickled lotus root is a unique summer side dish that offers a refreshing counterpoint to grilled meat, poultry or fish. In addition to its slightly crunchy texture and mildly sweet flavor, this aquatic vegetable graces the table with its circular stenciled patterns, a delight for the eye as well.
- 1 c. rice wine vinegar
- 1 c. water
- 1/4 c. sugar
- 2 t. sea salt
- 3 inch piece of kombu (dried kelp)
Combine the ingredients above in a saucepan and bring to a boil. Immediately remove from heat. Stir to dissolve sugar then cool in an ice bath.
Slice peeled lotus root into 1/8″ disks. Place the slices in a large bowl filled with cold water and soak for 15 minutes to remove the starch, then drain. Place the lotus root slices in a sauce pan and cover with water. Bring to a boil and blanch for one minute. Drain and let cool slightly.
Red and green chiles offer a vibrant visual contrast to the white lotus root.
These are red jalapeño and green serrano chiles.
Layer the lotus root in a jar with chiles and the pickling liquid. Marinate for at least 2 hours.
Try lacy pickled lotus root and spicy pickled cucumber & wakame at your next grilling party. These two “lively, crisp & vinegary” accompaniments provide a fresh harmonious balance to rich grilled meats. Serve this showy vegetable in a clear glass bowl (I like a trifle bowl) for dramatic presentation at the table.
The inspiration for this recipe comes from the superb new cookbook featuring American grilling and Japanese flavors – The Japanese Grill by Ono & Salat.