Ingredients for Lotus Root With Umeboshi Plum Sauce
- 2 medium fresh lotus roots
- 2 tablespoons rice vinegar
- 3 umeboshi plums
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 tablespoon sesame seeds (optional)
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How to Make Lotus Root With Umeboshi Plum Sauce
- Peel and thinly slice the lotus root into 1/8-inch thick rounds.
- Bring a medium saucepan of water to a boil. Add 2 tablespoons of rice vinegar.
- Gently add the lotus root slices to the boiling water and simmer for 2 minutes, or until the slices become almost translucent.
- Immediately drain the lotus root and rinse under cold running water to stop the cooking process.
- Pat the lotus root slices dry with paper towels.
- While the lotus root is cooling, prepare the umeboshi plum sauce. Pit the umeboshi plums and mash them with a fork in a small bowl.
- Stir in 1 tablespoon of soy sauce and 1 teaspoon of sugar into the mashed plums. Adjust the amount of sugar to your preferred level of sweetness.
- Once the lotus root is completely chilled, add it to the bowl with the umeboshi plum sauce.
- Gently toss to coat the lotus root slices evenly with the sauce.
- Serve immediately in small individual bowls. Garnish with a sprinkle of sesame seeds (optional) for extra flavor and visual appeal.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
4g
Fat
0g
Carbs
0g
