Renkon no Sunomono (lotus root vinegared salad)
I like to prepare this beautiful salad during Oshogatsu, the New Year’s holiday celebration. The lotus is an important symbol in Buddhism, and this dish reminds us to keep on the path to enlightenment.
Wash the renkon well in water, scrubbing with a sponge, removing any brown spots. You should have a creamy white root. If not, peel with a vegetable peeler. Slice into paper thin slices, and soak in boiling water fro 1 minute. This will serve to partially parboil them, yet will retain their crunchy texture.
Combine the remaining ingredients and chill the renkon slices overnight. To serve, garnish with a few thin slices of lemon rind. The photo shows tobiko, which I used for color, but lemon compliments the flavor better. Serve in an attractive communal bowl.
This keeps for up to a week in the refrigerator.Serves 6