Steps

1. Peel the lotus root and cut into 1cm thick half-moons.
   🕒 00:46
2. Cut the sweet potato into 1cm thick half-moons and soak in water for about 5 minutes to remove bitterness.
   🕒 00:59
3. In a bowl, combine 1 tbsp soy sauce, 1 tbsp Mirin (Sweet Rice Wine), 2 tsp vinegar, and 2 tsp sugar to make the [A] sauce mixture.
   🕒 01:11
4. Drain the lotus root and sweet potato after soaking and thoroughly pat dry with paper towels. Tip: To easily drain the ingredients, place paper towels in a colander or bowl and shake.
   🕒 01:23
5. Place the dried lotus root and sweet potato in a plastic bag, add 2 tbsp Potato Starch, close the bag, and shake to coat everything evenly with the starch.
   🕒 01:42
6. Heat oil in a frying pan over medium heat.
   🕒 01:54
7. Place the starch-coated lotus root slices in the heated pan and cook until golden brown on one side.
   🕒 02:08
8. Flip the lotus root, cover, and steam for 1.5 minutes over medium heat.
   🕒 02:22
9. Transfer the steamed lotus root to a plate.
   🕒 02:39
10. Add oil to the frying pan and arrange the sweet potato slices. Tip: If using a large frying pan, you can cook the sweet potato at the same time as the lotus root.
    🕒 02:43
11. Flip the sweet potato, cover, and steam for 1.5 minutes over medium heat.
    🕒 03:01
12. Return the steamed lotus root to the frying pan with the sweet potato.
    🕒 03:16
13. Pour the well-mixed [A] sauce mixture into the frying pan.
    🕒 03:21
14. Over medium to medium-high heat, cook until the sauce thickens and coats all the ingredients evenly.
    🕒 03:33
15. Plate the dish and sprinkle with your preferred amount of black sesame seeds and white sesame seeds.
    🕒 03:49