Peel the lotus root, daikon and carrot.Cut into 1cm slices and quarter.Boil the lotus root for 30 seconds and the carrot for 10 seconds. Drain.Cut the kombu in half and slice into thin strips.Slice the togarashi.
Put the seasoning ingredients in a saucepan and bring to the boil, then turn off the heat.
Step 2Put the vegetables in a bowl with the kombu and togarashi, then add the boiled seasoning.
Set aside for at least one hour. Serve chilled or at room temperature. Refrigerate leftover portions.
Course: Side Dish
Sweet and Sour Pickled Root Vegetables https://www.oishi-washoku-recipes.com/sweet-and-sour-pickled-root-vegetables August 8, 2016