Before You Start...

Cup of Yum
1. Please note that this recipe requires a soaking time of at least 6 hours. If you will include this dish in your Osechi meal, I recommend preparing it up to 3 days before you plan to serve. For more helpful tips on planning your Japanese New Year feast, please read my A 5-Day Osechi Cooking Timeline blog post.
2. Gather all the ingredients.

To Prepare the Ingredients

1. Soak 1 piece kombu (dried kelp) in ¾ cup water. After 30 minutes, you now have cold brew Kombu Dashi.
2. Meanwhile, peel 1 lotus root (renkon). If you want to make the lotus root into a flower shape, see Optional Steps 1 and 2 below. Otherwise, slice the lotus root into ¼-inch (6-mm) rounds.
3. Optional Step 1: To make flower-shaped lotus root (Hana Renkon), cut the lotus root into a 2-inch length so it’s easy to work with. Next, cut out a V-shaped notch between two holes and along the length of the root.
4. Optional Step 2: Continue cutting between the holes until you‘ve cut around the entire outside of the root. The cross section of your lotus root should now resemble a flower. Then, cut the root into ¼-inch slices (0.6 mm).
5. Add the lotus root slices to a bowl with vinegared water made from 1 tsp rice vinegar (unseasoned) and 4 cups water. Soak the lotus root slices for 5 minutes to prevent them from changing color and to remove the astringent taste.

To Cook

1. In a medium saucepan, combine the kombu dashi (with the kombu), ½ cup rice vinegar (unseasoned), 3 Tbsp sugar, and ¾ tsp Diamond Crystal kosher salt. Turn on the heat to medium heat and mix well.
2. Add the lotus root slices and spread them out evenly in the liquid.
3. Right before the sauce comes to a full boil, remove the kombu; you can reserve it to make Simmered Kombu (Kombu Tsukudani) or Homemade Furikake (Rice Seasoning). Next, put an otoshibuta (drop lid) on the lotus root. If you don‘t have one, you can make an otoshibuta with aluminum foil.
4. Cook with the otoshibuta on for 5-8 minutes, or until an inserted skewer pierces the root easily.
5. Transfer the lotus root and sauce to an airtight container with a lid.
6. Remove the seeds from 1 dried red chili pepper (or keep some if you like it spicy), and slice the chili pepper into thin rounds.
7. Place the red chili pepper rounds in the sauce. Let the lotus root cool completely. Then, store it in the refrigerator to soak for at least 6 hours so the flavors absorb completely.

To Serve and Store

1. Enjoy the Pickled Lotus Root either chilled or at room temperature. You can keep it in the refrigerator for up to 5–7 days and in the freezer for up to a month. Make sure the lotus root slices are covered in the sauce during storage.