Steps

1. Peel the skin of the lotus root with a peeler and trim off the root end. [Key Tip!] Since lotus root has thin skin, a peeler is ideal.
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2. Soak the peeled lotus root in water to prevent discoloration. [Key Tip!] If you are not aiming for a pure white finish, vinegar water is unnecessary; plain water is sufficient.
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3. Add the whole lotus root to boiling water and boil for about 2 minutes, turning occasionally. [Key Tip!] Softening the surface makes it easier to cut without breaking, resulting in a clean cut. It's not necessary to soften it all the way to the center.
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4. Transfer the boiled lotus root to water to cool down.
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5. Once cooled, slice 2 sections of the lotus root into fan shapes or thin half-moon slices. [Key Tip!] Lightly boiling it beforehand allows for cleaner cuts without breakage compared to cutting raw.
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6. Heat 1 tbsp of sesame oil in a frying pan over medium heat and stir-fry the fan-shaped and half-moon sliced lotus root for about 2 minutes. [Key Tip!] Pre-boiling shortens the stir-frying time. You can add pork, chicken, ground meat, or burdock root to your preference.
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7. Once stir-fried until the liquid evaporates, add the mixture of 3 tbsp of Cooking Sake (Rice Wine) [B], 2 tbsp of Soy Sauce [B], and 1 tbsp of Sugar [B], and simmer until the liquid is almost gone. [Key Tip!] Be careful as it can burn easily if the heat is too high.
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8. Turn off the heat and sprinkle with white sesame seeds (to taste) and Ichimi Togarashi (to taste).
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9. First, thinly slice 2 sections of the cooled lotus root, then cut them into thin strips vertically. [Key Tip!] Cutting vertically creates a completely different texture from thin slices. It's also great for meat wraps.
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10. Heat 1 tbsp of olive oil in a frying pan over medium heat and stir-fry the vertically cut lotus root for about 2 minutes. [Key Tip!] Adding minced garlic to your preference will give it a pecorino-style flavor. You can also add meat, shrimp, squid, or scallops.
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11. Once stir-fried until the liquid evaporates, add the mixture of 3 tbsp of Cooking Sake (Rice Wine) [A], 1/2 tsp of Salt [A], and 1 tbsp of Sugar [A], and simmer until the liquid is almost gone.
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12. Turn off the heat and sprinkle with black pepper (to taste). A generous amount is recommended.
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