Marinated in a sweet vinegared sauce, Pickled Lotus Root called Su Renkon is one of popular Osechi Ryori, the Japanese New Year Food.

Pickled Lotus Root (Su Renkon)

INGREDIENTS

• 1 lotus root (renkon) (200 g)
• 1 tsp rice vinegar (for lotus root)
• 1 dried red chili pepper

Seasonings

• ¾ cup water (for soaking kombu)
• 1 piece kombu (dried kelp) (2” x 2” or 5 x 5 cm)
• ½ cup rice vinegar
• 3 Tbsp sugar
• ¾ tsp salt (kosher or sea salt; use half if using table salt)

INSTRUCTIONS

1. Gather all the ingredients.

Prepare the Ingredients

1. Soak the kombu in ¾ cup water. After 30 minutes, you now have Cold Brew Kombu Dashi.
2. Meanwhile, peel and cut the lotus root into ¼ inch pieces (0.6 mm). If you want to make lotus root into a flower shape, see the optional step below.
3. Optional Step 1: To make flower-shaped lotus root (Hana Renkon), cut the lotus root into a 2-inch length so it’s easy to work with. Cut out the “V” shape between two holes.
4. Optional Step 2: Remove the v-shape part and continue to the next area between the holes.
   
5. Add 1 tsp rice vinegar in 4 cups (1L) of water. Soak the lotus root slices for 5 minutes to prevent changing of color and to remove the astringent taste.

Cook Lotus Root

1. In a medium saucepan, combine kombu dashi (with kombu), ½ cup rice vinegar, 3 Tbsp sugar, and ¾ tsp kosher salt. Turn on the heat to medium heat and mix well.
2. Add the lotus root slices and spread out evenly.
3. Right before the sauce comes to a full boil, remove the kombu. Place an otoshibuta over. 
4. Cook with the otoshibuta for 5-8 minutes, or until the inserted skewer goes through smoothly.
5. Transfer the lotus root and sauce into an airtight container with a lid.
6. Remove the seeds from red chili pepper (or keep some if you like it spicy), and slice into rounds.
7. Place the red chili pepper rounds in the sauce. Let cool completely and store in the refrigerator for at least 6 hours so the flavors absorb completely. Enjoy chilled or room temperature. You can keep it for up to 5-7 days.

https://www.justonecookbook.com/pickled-lotus-root/