Amazu Renkon (Sweet Vinegared Lotus Root)
I purchased fresh renkon because my Mom only uses fresh renkon. It can also be found pre-cooked and pre-sliced and packed in water in the refrigerated section, however, my Mom says, “fresh is best” in her Japanese accent, so of course I bought fresh renkon for our special Hinamatsuri (Japanese Girl's Day) chirashi sushi. Fresh renkon (lotus root) available in the refrigerated produce section.
Instructions
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1. The inside of the renkon or lotus root has a beautiful decorative pattern which makes it ideal as a decorative and delicious chirashi sushi topping.
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2. Using a vegetable peeler, remove the skin of the renkon and cut-off both ends of the renkon. The ends will be dry and thick. Similar to a potato, the renkon will have what look like “eyes” which must be removed. They resemble dark or discolored patches. Slice the renkon lengthwise in half, then thinly slice horizontally.
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3. Soak uncooked renkon slices in a bowl of cold water and 1 tablespoon rice vinegar for 10 minutes. This process is called, aku-nuki in Japanese, where any unwanted residue or bitter flavor from the renkon is drawn-out in the vinegar-water solution. Drain the renkon.
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4. In a small glass bowl, prepare the amazu marinade by combining the dashi, rice vinegar, sugar and a dash of salt and gently stirring with chopsticks. Set this aside.
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5. Next, in a small sauce pan, boil water and add the drained renkon and blanch for 2 minutes. Transfer the blanched renkonAdd the drained renkon to this ama-zu marinade. After the renkon cools, transfered to a plastic storage container and store in the fridge.
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I had leftovers and happily snacked on these vinegary renkon and also enjoyed them as a side dish. I must warn you that these are quite tart, and more sour than sweet, so if snacking on them isn’t for you, I definitely recommend throwing them all into your chirashi sushi. It’s tartness compliments the sushi quite well.