An exotic salad to serve with Japanese food, Lotus Root Salad has an unusual flavour and texture.
1 fresh lotus root, peeled and thinly sliced 1 pint cold water 4 tablespoons vinegar 1 large red pepper, white pith removed, seeded, blanched and thinly sliced
4 fl. oz. sake
1 tablespoon sugar
½ teaspoon salt
Combine the lotus root, water and half the vinegar in a medium-sized saucepan. Set the pan over moderate heat and bring the mixture to the boil. Boil for 3 minutes until the lotus root is tender but still firm.
Remove the pan from the heat and drain the lotus root in a colander. Arrange the lotus root slices in a deep serving dish with the sliced red pepper. Set aside.
Put the sake, sugar, salt and remaining vinegar in the pan. Return it to the heat. Bring the mixture to the boil, stirring constantly. When the sugar has dissolved, remove the pan from the heat. Pour the liquid over the lotus root and red pepper slices. Place the dish in the refrigerator to chill for 1 hour before serving.