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Renkon no Sunomono (Marinated Lotus Root)

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.