Steps

1. In a heatproof container, add 2.5g-3g of Bonito Flakes (Katsuobushi) and microwave for 1 minute to turn into powder. This is the key! Powdering the bonito flakes allows the flavor to distribute evenly without interfering with the lotus root's texture. You can easily make powder by grinding dried, moisture-free bonito flakes.
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2. To the powdered bonito flakes, add 1 tbsp Sugar, 3 tbsp Vinegar, 2 tbsp Cooking Sake (Rice Wine), and 2 tbsp Soy Sauce. Mix gently. This is the key! Pre-mixing the seasonings saves you from burning or adjusting heat during cooking.
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3. Prepare sliced red chili peppers and toasted sesame seeds. This is the key! Since we're not using sesame oil, a generous amount of toasted sesame seeds adds plenty of sesame flavor and texture.
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4. Wash 300g of Lotus Root under running water, ensuring all dirt is removed from the holes.
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5. Wash the lotus root, and if it's long, cut it in half first, keeping the skin on. This is the key! If you want to get the lotus root's nutrients, it's best to use it with the skin on.
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6. Slice the lotus root into 5mm thick strips lengthwise, without cutting against the fibers. This is the key! Slicing lengthwise along the fibers maximizes the crisp texture.
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7. Stack about two slices of the sliced lotus root and cut them into rod shapes, keeping them straight relative to the fibers.
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8. The astringency in lotus root is a polyphenol, beneficial for your body, so do not rinse it; use it as is. This is the key! If you want a white finish, soaking in vinegar water will help remove the astringency more easily.
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9. Heat a frying pan with oil over medium-low heat, adding the sliced red chili peppers. Infuse the oil with spiciness.
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10. Once the oil is thoroughly heated, add the cut lotus root and stir well to ensure it's coated with oil.
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11. Sauté for about 5 minutes. This is the key! To check if the lotus root is cooked, taste a piece; if it's no longer powdery, it's ready. Lotus root can also be eaten raw.
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12. Add the prepared mixed seasonings to the sautéed lotus root and stir quickly to coat.
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13. Increase heat to medium and quickly reduce the sauce. This is the key! The starch in the lotus root will thicken the sauce, allowing it to cling better to the lotus root.
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14. Add the toasted sesame seeds, crushing them as you add, and stir while reducing the sauce until it almost disappears.
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15. Once the sauce has reduced, turn off the heat and transfer to a serving dish.
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16. When storing in an airtight container in the refrigerator, do not cover immediately. Leave the lid off or cover with kitchen paper and let it cool at room temperature to allow air circulation. Once completely cooled, cover and store for longer shelf life. This is the key! Covering while hot can cause condensation, leading to spoilage, so be careful.
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