Cut the lotus root into 3 mm or so thick slices, and put in a bowl of water with a little vinegar added to get rid of any bitterness.
In the meantime, finely shred the carrot and sprinkle with salt. When the carrot has wilted, squeeze out very well.
Shred the cucumber, and cut the ham up into 5 mm wide strips.
Toaste the sesame seeds in a dry pan.
Grind up the sesame seeds well. This makes the flavor very mild. If you don't have a suribachi (Japanese grinding bowl) you can just crush the sesame seeds with your fingers.
Boil some water in a pan and quickly blanch the lotus roots for about 5 seconds.
Drain immediately and drain very well.
Mix the lotus root, chopped up ingredients and the ● in a bowl, and it's done! It's best if you mix the solid ingredients together first, then add the seasoning ingredients.
Story Behind this Recipe
I wanted to introduce my children to different ways to eat lotus root, since I love lotus root myself.
Even if it's a bit of a bother, the sesame seeds will be much better if you toast them. Make sure to drain the lotus root very well after boiling it or it will be too watery. The cooking time is kept short in order to preserve the crispy-crunchy texture. Try the salad with tuna instead of ham. You can halve the amounts, since this is a lot of salad.