Lotus Root With Umeboshi Plum Sauce

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 6 ounces fresh lotus root
• 1 teaspoon rice vinegar
• 3 umeboshi (japanese pickled plums)
• 1 teaspoon soy sauce
• 1 teaspoon sugar

Recipe

• 1 wash and peel the lotus root.
• 2 slice it into wheels about 1/8 inch thick.
• 3 bring a medium-sized pot of water to boil.
• 4 put the vinegar and lotus pieces in the water and simmer until the lotus becomes almost transparent, about 2 minutes.
• 5 drain and rinse under cold running water.
• 6 pat dry with paper towels.
• 7 chill.
• 8 remove the pits from the umeboshi plums.
• 9 in a small bowl, mash the plums with a fork.
• 10 add soy sauce and sugar and combine thoroughly.
• 11 combine chilled lotus root and seasoned plum sauce and toss well to coat the lotus root evenly.
• 12 serve in small individual bowls.