Root vegetables
Lotus Root NukazukePeel, Boil 3 Minutes, and Fill the Holes with Bran
Lotus root (renkon) has a crunchy texture that goes very well with the bran. Outside Japan, look for it at Asian grocery stores, fresh or vacuum-packed.
It’s quite astringent and hard to pickle raw, so peel it and boil it briefly first. It pickles well in a day, or half a day if you like it light.
| Prep | Peel, boil about 3 minutes, cool and pat dry |
|---|---|
| Pickling time | 12–24 hours |
| After pickling | Keep in the fridge and eat by the next day |
Pickling times are for a nuka bed kept in the fridge. At room temperature it pickles faster, and faster still in summer. The saltiness of your bed also makes a difference.
How to make lotus root nukazuke
- Peel and cut: Peel and cut into pieces that fit your bed, 3–4 cm (1¼–1½ in) thick.
- Boil: Boil for about 3 minutes. A splash of vinegar in the water keeps it white.
- Cool completely: Wait until it’s completely cool, then pat dry. Putting warm food in the bed weakens the lactic acid bacteria.
- Fill the holes and pickle: Pack bran into the holes, then bury it in the bed.
- Take it out: Push the bran out of the holes with chopsticks, then rinse quickly. Cut to an easy-to-eat thickness and serve.
From bed to plate
How to eat it
- Thinly sliced: Enjoy the crunchy texture.
- Stir-fried: If it’s over-pickled and sour, slice thinly and stir-fry in sesame oil (kinpira style). The sourness softens.
Care for your bed is covered in Caring for a Nuka Bed. To dry it instead, see dried lotus root.
