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PICKLED LOTUS ROOT
1lg. lotus root, sliced very thin
uneboshi vinegar
dash shoyu
Bring about 3 cps. of water to a boil, add enough uneboshi vinegar to
make the water turn a pink color, add a dash of shoyu. Cook this for
just a few minutes. Add the lotus root and cook for about 2 minutes.
Remove the pan from the heat and allow the lotus root to pickle while
you cook dinner.
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