Lotus Root and Mizuna Salad

Method8 steps · about 20 min

1. 1

   Step 1: Fill a medium bowl with enough soaking water to hold the lotus-root slices. Stir in 1 tbsp of the divided white vinegar (1 tbsp).

   Uses Water for the sliced lotus-root soaking bowl, as needed; discarded · 1 tbsp white vinegar for the soaking bowl

2. 2

   Step 2: Peel all 300 g fresh lotus root and cut into 2 mm-thick rounds, with a knife or an adjustable slicer. Put each slice in the vinegar-water bowl from step 1 as you work to prevent discolouring.

   Uses 300 g fresh lotus root · complete vinegar-water soaking bowl

   
3. 3

   Step 3: Bring a separate saucepan of fresh cooking water to a boil, using enough to cook all the sliced lotus root.

   Uses Fresh water to boil the sliced lotus root, as needed; drained

4. 4

   Step 4: Add the remaining 1 tbsp white vinegar to the boiling water from step 3. Lift all the lotus-root slices out of the soaking bowl from step 2, leaving its liquid behind, and add them to the saucepan. Boil until cooked but still slightly crunchy, about 10 minutes as a guide; fresher or different lotus-root varieties may need less time.

   Boil the lotus-root slices · 10 minUses fresh boiling water in the saucepan · Remaining 1 tbsp white vinegar for cooking · complete sliced lotus root, lifted from the separate soaking liquid

5. 5

   Step 5: Drain all the cooked lotus-root slices from step 4 through a sieve, discarding the water. Shake well to remove excess liquid and transfer the slices to a mixing bowl.

   Uses complete cooked lotus-root slices, drained from their cooking water

   
6. 6

   Step 6: While the drained lotus-root slices from step 5 are still warm, add all 90 ml ready gomadare sesame sauce and mix well so the flavour coats the slices.

   Uses complete drained warm lotus-root slices · 90 ml ready gomadare sesame sauce

   
7. 7

   Step 7: Add all 1½ tbsp finely ground roasted white sesame seeds, 1 tsp sesame oil and 75 g raw mizuna leaves to the dressed lotus root from step 6. Mix well and let cool if still warm.

   Uses complete warm lotus-root slices coated with ready gomadare · 1½ tbsp finely ground roasted white sesame seeds · 1 tsp sesame oil · 75 g raw mizuna leaves

   
8. 8

   Step 8: Serve all the finished salad from step 7 in one large sharing bowl or four smaller salad bowls.

   Uses complete cooled lotus-root and mizuna salad