Steps

1. Peel the lotus root (150g), slice into 2mm thick rounds. Prepare 16 slices.
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2. Soak the sliced lotus root in vinegar water for about 10 minutes to remove bitterness.
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3. Cut the mochi (2 pieces) in half, and then cut each half into half thickness.
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4. Drain the lotus root after soaking.
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5. Heat vegetable oil in a frying pan over medium heat.
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6. Place the cut mochi in the heated pan and cook over medium heat. Once browned and softened, flip and cook until both sides are soft.
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7. On one side of the cooked mochi, place one slice of lotus root and press with a spatula to stick.
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8. Once the lotus root is attached, flip it over, place another slice of lotus root on top, press down, and attach it to the other side.
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9. Press until the mochi fits into the holes of the lotus root and both sides are lightly browned and cooked through. (Key Tip!) Do not overcook to maintain the lotus root's crisp texture.
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10. In an empty space in the frying pan, place a handful of mixed cheese (about 5g per sandwich).
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11. Place the mochi and lotus root sandwich on top of the cheese and cook until the cheese melts and becomes crispy. (Key Tip!) The fragrant, crispy cheese pairs wonderfully with the lotus root and mochi.
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12. Once the cheese is browned and crispy, transfer to a plate. Repeat the process for the remaining sandwiches to complete.
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