Lotus Root Pickles レンコンのピクルス

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“This lotus pickle keeps well in the refrigerator until the family devours it.” — Joan Itoh Burk

 

Making Japanese-style lotus root pickles

Lotus Root Pickles,
Commercial Variety

Lotus Root pickles are popular in a number of Asian cuisines.  They’re on sale in Asian markets, and of course you can buy it ready-made.  It’s easy to make and delicious.  Here’s a simple version adapted from Joan Itoh Burk that most people seem to like.

Lotus Root Pickles are a classic of Japanese cuisine.

This version seems to contain less Sugar and also less Salt than commercially available versions.  It goes well as a side dish with Rice, or as an appetizer, and of course goes with drinks.

Lotus Root Pickle

Japanese

Ingredients:

Cooking delicious Asian foods with lotus roots

Lotus Root

1 or more large Lotus Roots, enough to make 12 ounces when peeled and sliced
5 tablespoons Vinegar
½ teaspoon Salt
1 tablespoon Sugar

Method:

Peel the Lotus Root and slice it thinly.  Immediately put it in a bowl of water with about a tablespoon of Vinegar to prevent discoloration.

Nest, slice the root in half lengthwise, then into thin slices about a quarter inch thick.  Boil these slices in water with a little vinegar until tender, then slice them again as thinly as possible.

Make a sauce with 4 tablespoons of Vinegar, a bit of Salt and a tablespoon of Sugar, mixing it well and coat the thin slices of Lotus with this.

Put in the refrigerator to marinate for at least an hour, even better over nght and then serve.

Making Japanese-style lotus root pickles

Lotus Root Pickles,
Commercial Variety

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6 thoughts on “Lotus Root Pickles レンコンのピクルス

  1. Pingback: Japanese Cuisine, a healthy and delicious food lifestyle | Pacific Rim Gourmet

  2. Hi,

    I am Joan Itoh Burk and I noticed that my e-mail is not correct on your
    wed site. No doubt I am to fault. The old one was .ca……………..but my
    e-mail address is joanburk@rogers.com .
    Also………may I give you another jib favorite recipe?? My family loves this
    oh so easy and oh so healthy stir-fry. Takes only minutes.

    In a wok over high flame put in a bit of sesame oil………and 2 meat balls of ground pork ..break them up….move it around………add 1/2 cup slivered onions………cook until soft…..mix it around……add hot mustard to taste..(I use 2 tsp of chinese)…mix it up……….add 2 big handfulls of freshly cut thin slices of fresh green cabbage. Hot wok cook a minute or two and add a generous couple of tablespoons of KONTASHU sauce. Mix it up. Adjust to taste. Serve with rice and pickled ginger. yum.

    yoroshiku
    Joan

    Joan

  3. Thanks, Joan, as always. Your recipes continue to please. We’ve been enjoying the one for Crunchy Bean Sprouts with the sauce made with Wasabi.
    A couple of questions: Do you have a name for this dish? Also, do you have a favorite brand for the “Kontashu sauce?” and should it read “Tonkatsu”?
    Regards,
    Iverson

  4. Hi Iverson,

    Tonkatsu of course. Working without one’s glasses is a great way to
    coin new words.

    I don’t have a name for this recipe. It is a simple Wok take on classic tonkatsu or pork cutlet. I think I did it first when several friends stopped in for a drink, stayed late because we were having a good time . I invited them to stay for Wok Luck….which means whatever is at hand. Wok Luck…good name for the recipe???

    I always keep frozen ground pork balls in the freezer to use as a base for stir-fry or soup. I like to make healthy meals and I keep lots of fresh greens and of course cabbage in the crisper. Thinking tonkatsu…putting this dish together was a no-brainer and everyone loved it. The wine before probably helped. There were a couple of little kids there as well (not drinking wine) and they loved this dish…. sans togarashi.
    Their mom’s had to have the recipe for busy days.

    Tokatsu sauce……in Japan I used Bull Dog brand but now I use whatever I can get. I tried to make it here with apple puree/vinegar/honey and other stuff. It wasn’t bad but no blue ribbon. If I can get to any kind of Oriental store they usually have something that works. There is a Korean pork cutlet sauce which is good. Not sure if Kikomon still make a tonkatsu sauce…….haven’t seen it here. Two years ago I was in San Francisco’s Japan town and felt like a kid in a candy store. I am sure the plane back flew on a tilt because of my extra bags. We had real tonkatsu for awhile after that.

    Fun talking food with you.

    Thanks and best regards,

    Joan

  5. Joan,
    Thanks for the additional information and confirmation that the sauce was in fact Tonkatsu. I think the best is still Bulldog, who also made a Worcestershire Sauce. as well as a couple of extensions of the basic Tonkatsu Sauce.
    One more question, when you mentioned Pickled Ginger were you referring to Beni Shoga or the Pink variety or yet another form?
    By the way, there is a picture of a Burger hiding under some of your Bean Sprouts in our site under the heading Crunch Bean Sprouts. Actually the Burger is virtually invisible under its Bean Sprout cover, which is the way I think it probably should be.
    Best regards,
    Iverson

  6. Hi Iverson

    To your question about shoga in the last recipe………either will do. I work mostly with sliced pink ginger because
    the Beni shoga is not easily available here.

    Even though there is still snow in my garden and the rain that is falling is
    icy……(so sick of winter weather) I am thinking Spring.
    Living eighteen years in Japan taught me to eat with the seasons and Spring
    means asparagus. I am jumping the gun with imported asparagus that
    is on the market now. They are good but nothing beats fresh local. Hopefully local will be available before long. We have a Farmer’s Market that I can actually walk to (in good weather) which means know as soon as they appear.
    We all have our favorite ways of serving perfectly cooked asparagus but I guess that all cooks like to play a little. Recently I tried swirling a generous teaspoon of wasabi into a 1/2 cup of whipped cream and carefully spooning a fat line of it across a row of asparagus that have been cooked andante………rinsed under cold water……patted dry and chilled. It really was a hit. Of course
    serving the lovely green asparagus on an oblong blue an white Japanese
    plate added to the eye appeal. Really simple! Especially good with a
    delicate piece of grilled fish or some lovely ginger/soy cooked chicken.
    I do plan to cook asparagus this evening as well but I am thinking with a
    warm bacon vinaigrette…….right now more in tune with our Canadian
    weather. I might do Japanese omelets with it.

    Cheers,

    Joan

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