Celiac ChatGluten-free Pickled Lotus Root (Su-Renkon)
Prep: 10 minCook: 8 minMakes: 6-8 servingsJump to Recipe ↓
Gluten-free Pickled Lotus Root (Su-Renkon 酢れんこん)
Su Renkon (Pickled Lotus Root)
Crunchy pickled lotus root (renkon) is delicious. Can be eaten any time of the year, but is often found in Japanese New Year's dishes, called Osechi or Osechi-Ryori (御節料理, お節料理 or おせち). The lotus root symbolizes stability because it is a root vegetable and the holes in the root allow for a clear view of any obstacles in your future, so you can avoid them.
For more information on Osechi-Ryori and the meanings behind each dish check out The Japanese Food Guide's website on "Osechi Ryori: The Meaning Behind Japan’s New Year Food Traditions" By Author Jessica Korteman
Ingredients
Su Renkon is also referred to as Renkon no Sunomono. Su means vinegar and Sunomono literally means vinegar + thing, so a vinegar dish.
This pickled dish is simple to make and uses only 7 ingredients.
- lotus root (renkon)
- rice vinegar
- sugar
- water
- konbu/kombu (dried kelp)
- red chili pepper (dried or fresh)
It is very difficult to find fresh lotus root (renkon) where I live, so I use frozen. My local Asian food store carries Wel-Pac Renkon. I usually have one of these packages in my freezer at all times.
Process of making the Pickled Lotus Root (Su Renkon):
In a small or medium pot add the rice vinegar, water, sugar, salt and konbu. Bring to a boil.
Add the sliced lotus root (renkon) and turn heat to simmer.
Put a small lid or tin foil circle or parchment paper circle with hole in it on top. This is called otoshibuta in Japanese, in English known as a drop lid. You want the renkon to simmer slowly so the lid helps the liquid from evaporating. Cook for about 6 minutes.
Add the cut up red chili peppers and gently mix. Take out the konbu and cut into thin slices with a scissor and mix back in.
Finished Pickled Lotus Root (Su Renkon)
Transfer the pickled renkon (lotus root) and liquid to a container. Cool and store in the fridge. The pickles are ready to eat after about 2 days.
You can store in the fridge for about 1 week. You want the pickles covered as much as possible with the marinating liquid.
These pickles can be frozen in a ziplock bag. They keep for about 1 month in the freezer.
Su Renkon is great as a side dish with grilled or fried meat. Good in a bento lunch box. Traditionally used in the Osechi Ryori (New Year's) bento boxes.
These pickles have a crunchy texture and a light slightly sour and sweet taste. The red chilis bring a touch of heat.
Gluten-free Pickled Lotus Root (Su-Renkon)
Prep: 10 minCook: 8 minMakes: 6-8 servings
Ingredients
- 150 grams (5 to 5 1/2 ounces) renkon (lotus root), sliced thinly
- 75 ml (~1/3 cup) rice vinegar
- 150 ml (~2/3 cup) water
- 20 grams (2 tablespoons) sugar
- 5 cm (2 inch) piece of dried konbu (dried kelp)
- pinch salt
- 1 small red chili pepper - dried or fresh (optional)
Directions
- Prepare the renkon (lotus root). If using fresh, wash and peel and slice into thin slices. If using frozen, slice the slices in half if thick and then in half again.
- In a small pot combine the rice vinegar, water, sugar, konbu, and salt. Bring to a boil.
- Add the sliced renkon (lotus root), and simmer for about 6 minutes.
- Add the sliced red pepper and remove from the heat.
- Put in a container to cool.
- You can remove the konbu or cut it into thin strips and return to the renkon.
- Marinate in the fridge for 2 days and enjoy.
Notes
- If you leave the konbu in with the pickled renkon (lotus root) the pickling liquid will thicken. If you don't like a slightly thick pickling liquid remove the konbu.
