Hanarenkon (Flower-Shaped Lotus Root)

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• 3¼ ounces lotus root
• 2 tablespoons  rice vinegar

Vinegar Mixture

• 4 tablespoons rice vinegar
• 2 tablespoons water
• 2 tablespoons raw sugar
• 2 tablespoons lemon juice
• Sea salt, to taste

Combine all ingredients for the vinegar mixture, except
lemon juice, in a saucepan. Place it over low heat to
dissolve all the sugar and salt. Allow to cool.

Peel and slice lotus root into 1/4 inch thick rings. Soak
immediately in water and 1 tablespoon of vinegar to prevent
discolouration. Make flower cuts and drain before using.

Boil a pot of water and add the other tablespoon of vinegar.
Add sliced lotus root flowers and boil for 5 minutes.
Remove lotus root and allow to cool.

Add lotus root slices to vinegar mixture and lemon juice in
a resealable bag. Remove any air from the bag, seal and
refrigerate for a minimum of 2–3 hours.

They are better on day two after the sweetness and contrasting sourness become more prominent.