For Osechi and Special Occasions: Vibrant Red and White Vinegar-Pickled Lotus Root

• 1 large piece Lotus root
• 1 Food coloring (red)
• 200 ml Dashi stock
• 2 tbsp Sugar (white castor sugar)
• 2 tbsp Vinegar
• 1/2 tsp Usukuchi soy sauce
• 1/2 tsp Salt
• 1 two pinches Kombu tea (powdered)
• 1 piece Dried chili peppers (sliced into rounds)

1. Peel the skin from the lotus root with a peeler, etc., along the shape of the root.
2. Cut notches into it for decoration, and then slice to about 3 mm thick pieces.
3. If you have some spare time or won't be cooking these for some time, let them sit in vinegar water for a bit.
4. Add all of the seasonings to the pot except the chili pepper and bring to a boil.
5. Add the lotus root and simmer until the pieces are cooked, but still maintain their crunchy texture.
6. Add the chili pepper while still hot, and soak half the batch in vinegar water from Step 2 with red food coloring added to it (as much as you want).
7. Let cool.
8. The color will set in about 30 minutes.
9. Arrange on your favorite plate, and it is ready!

lotus root, coloring, stock, sugar, vinegar, soy sauce, salt, pinches kombu tea, chili peppers

Taken from cookpad.com/us/recipes/172214-for-osechi-and-special-occasions-vibrant-red-and-white-vinegar-pickled-lotus-root (may not work)