[Pickled lotus] 酢蓮の作り方
English translation below:
今回は酢蓮の作り方です。
以前作ったちらし寿司に乗せていましたが、あまり聞きなれない料理かもしれません。実は僕もこうやって母が作るところを見て初めて意識したのですが、「そういえばあれにも入ってたかも・・・？」という名わき役的な料理なんだろうと思います。
今回は簡単に和えて作れるサラダを最後に作っています。
材料：
蓮 一個（手に入る分量）
寿司酢 適量（切った蓮が浸かる程度）
#漬物
It is “Su-basu (or “hasu”)” this time.
It was a topping when we introduced “Chirashi-sushi” last time, but this food probably never comes in mind when you think of Japanese foods.
To be honest, it is the same for me. But, when I think of it, it is like “oh, this might have been in that plate, and that…” kind of like a good supporting role.
This time, my mom made a easy salad using this food.
Ingredients:
Lotus root: one (the amount you could get)
Sushi vinegar: enough to soak sliced lotus root
#pickles
How to make sushi available here: