Japanese cuisine · Salads & Mezze

Renkon Salad

Lotus root slices briefly blanched to stay crunchy, tossed with mayonnaise, sesame and rice vinegar.

Ingredients · for 4 servings

• 1 lotus root (about 400 g)
• 4 tbsp rice vinegar
• 4 tbsp mayonnaise
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 tbsp sesame seeds
• 1 spring onion
• 1 tsp sesame oil
• salt, pepper

Instructions

1. Peel the lotus root, cut into 3 mm thin slices and place immediately with 2 tbsp rice vinegar in cold water so it stays pale and doesn't turn slimy.
2. Bring water to a boil with 1 tbsp rice vinegar and blanch the slices in it for 2–3 min. — they must turn translucent but should still crunch clearly when bitten.
3. Refresh immediately in ice-cold water, drain and pat thoroughly dry on paper towels.
4. Toast the sesame seeds in a dry pan for 2 min. and crush half of them coarsely in a mortar; cut the spring onion into fine rings.
5. Stir mayonnaise, soy sauce, sugar, the remaining rice vinegar, sesame oil and the crushed sesame smooth and season with salt and pepper.
6. Toss the cold slices loosely in the sauce, chill for 15 min. and serve sprinkled with spring onion rings and whole sesame seeds.