Lotus Root and Mizuna Salad
The lovely pattern of sliced lotus root with decorative mizuna leaves makes this salad very attractive. The sesame sauce dressing makes it a perfect salad.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300g (0.7lb) lotus root
- 2 tbsp vinegar ((separated, any white vinegar is fine))
- 75g (2.6oz) mizuna ((Note 1))
- 90ml (3oz) gomadare ((Note 2))
- 1½ tbsp finely grounded roasted white sesame
- 1 tsp sesame oil
Instructions
- 1
Fill water in a medium size bowl and add 1 tablespoon of vinegar.
- 2
Peel the lotus root skin and slice the lotus root into 2mm thick rounds. As you slice the lotus root, put the slices in the bowl of water with vinegar. This is to prevent sliced lotus roots from discolouring.
- 3
Boil water in a sauce pan large enough to cook the sliced lotus roots.
- 4
When the water in the sauce pan has boiled, add 1 tablespoon of vinegar, then add the sliced lotus roots. Cook for about 10 minutes or until the lotus root slices are cooked (They should still be slightly crunchy – refer to Note 3).
- 5
Drain lotus root slices into a sieve and shake well to remove excess water. Then transfer to a bowl.
- 6
While the boiled lotus root slices are still warm, add the gomadare and mix well (Note 4).
- 7
Add the grounded toasted white sesame, sesame oil and mizuna to the bowl and mix well. Leave to cool down if still warm.
- 8
Serve in a large salad bowl to share or individually in smaller bowls.