Osechi You Can Make On December 30th - Red and White Lotus Root

• 2 sections Lotus root
• 4 tbsp Vinegar
• 2 stamp sized pieces Kombu
• 3 tbsp Mirin
• 2 1/2 tbsp Sugar
• 1 pinch Salt
• 1/3 Takanotsume
• 3 tbsp Water
• 3 tbsp Ume vinegar

1. Combine the ingredients in a pan.
2. Peel the lotus root, slice about 5 mm thick and put into a bowl of vinegar water.
3. Cut into flower-lotus shapes.
4. Heat the pan from Step 1.
5. Just before it comes to a boil, take out the kombu (you can shred it up finely later and add it to the namasu (another side dish for osechi).
6. When the pan comes to a boil, add a bit more than half the lotus root slices.
7. Bring back to a boil, turn off the heat and leave until cooled.
8. Put the whole thing, liquid and all, into a ziplock bag and seal.
9. Put into a plastic container, taking care not to bend the lotus root slices.
10. Wash out the pan, and add the ingredients.
11. Bring to a boil, put in the rest of the lotus root and bring back to a boil.
12. Turn off the heat and leave until cooled.
13. Put the whole thing, liquid and all, into a ziplock bag and deal.
14. Put into a plastic container with the bag of white lotus root, taking care not to bend the lotus root slices.

lotus root, vinegar, stamp sized pieces kombu, mirin, sugar, salt, takanotsume, water, ume

Taken from cookpad.com/us/recipes/171126-osechi-you-can-make-on-december-30th-red-and-white-lotus-root (may not work)