Serves 4
Ingredients
1/3 to ½ pound fresh lotus root, washed and peeled
1 teaspoon rice vinegar
4 small or 2 large umeboshi (Japanese pickled plums)
1 teaspoon soy sauce
1 teaspoon sugar
4 green onions, tops only, thinly sliced at an angle
Directions
Over medium-high heat, bring a salted pot of water to boil. Slice lotus root into 1/8-inch thick rounds. Add vinegar and lotus and simmer until transparent and tender but still crisp, about 2 minutes. Drain, rinse under cold water, and pat dry with paper towels. Chill.
Slice open umeboshi plums and discard pits. In small bowl mash plums into a paste with fork. Add soy sauce and sugar and mix to combine, until sugar is dissolved. Toss chilled lotus slices in plum dressing to coat. Serve in individual bowls and sprinkle with green onion slices.
Note: Subsitute ¼ cup plum preserves plus one teaspoon rice vinegar for umeboshi.