Just Like Grandma's Crispy Pickled Lotus Root

• 200 grams Lotus root
• 3 1/2 tbsp Vinegar
• 2 tbsp Mirin
• 2 tbsp Sugar

1. Peel the lotus root, slice as thinly as possible and soak in vinegar water (not listed).
2. Blanch by submerging in boiling water for 1-2 minutes, and cook just enough so that they retain their crunchiness.
3. Remove from boiling water (do not rise in cold water).
4. Add the ingredients to a separate pot, bring to a boil, then add the blanched lotus root.
5. Turn the heat up to high.
6. Boil until the liquid has completely evaporated.
7. The bottom of the pot should be sizzling and the the lotus root should turn an amber brown.
8. Turn off the heat just before the lotus root starts to burn.
9. Continually stir the contents of the pot with chopsticks while evaporating at Step 4.

lotus root, vinegar, mirin, sugar

Taken from cookpad.com/us/recipes/148911-just-like-grandmas-crispy-pickled-lotus-root (may not work)