Sweet and Sour Lotus Root


Preparation info

  • Makes about

    30 slices

    • Difficulty


Appears in

At Home with Japanese Cooking

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

Whenever I see fresh lotus root, I buy it and make a large batch of subasu. These crisp, white, tart-yet-sweet slices add interest to so many foods. Traditionally a part of many vinegared rice dishes, they are particularly delicious tossed into a Western salad and make a decorative and flavorful garnish to grilled fish or poultry. Subasu is relatively simple to make (perhaps the hardest task is finding fresh lotus root) and will keep, if refrigerated, for several months. Neith