Su zuke renkon

Peel the lotus root and slice it into thin, approximately 3mm thick, rounds. Immediately place the sliced lotus root in a bowl of cold water to prevent discoloration.

Bring a pot of water to a boil. Drain the lotus root from the cold water and blanch it in the boiling water for 2-3 minutes, until slightly tender but still crisp. Drain thoroughly and set aside.

In a small saucepan, combine the rice vinegar, 100g water, sugar, and salt. Heat over medium heat, stirring until the sugar and salt are fully dissolved. Do not boil.