Renkon no sunomono is slices of marinated lotus root, and one of the items that can be included in osechi for Japanese New Year. The many holes of the lotus root allow us to see through it and look into the New Year.
This is a simple dish to prepare. All you have to do is peel a piece of lotus root and slice it into thin slices. Then blanch the slices briefly in boiling water and toss them in a simple marinade made of rice wine vinegar, sugar, and salt.
After sitting in the marinade overnight (or longer!) the crunchy pieces of lotus root have a wonderful sweet and sour flavor that pairs nicely with heavier flavors.
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Renkon no Sunomono (Marinated Lotus Root)
Makes 6 servings
8-inch piece of renkon (lotus root)
4 tablespoons rice wine vinegar
3 tablespoons granulated sugar
1 tablespoon salt
Finely grated lemon rind, for garnish
1. Wash the renkon thoroughly, then peel off the outer layer with a vegetable peeler, and slice into thin slices. Blanch the slices in a pot of boiling water for 1 minute and then drain.
2. Combine the remaining ingredients then toss with the renkon slices. Chill the renkon in an airtight container overnight. To serve, garnish with finely grated lemon rind.
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