Peel the lotus root, and slice into 2 mm thick. Soak in plenty of water and wash well. Change the water 2 to 3 times until the water is no longer cloudy.
Add a little vinegar to plenty of water, add the washed lotus root slices and soak for about 10 minutes. Rinse off the lotus root slices under running water, and drain in a sieve.
Cut the carrot into quarters and slice into 2 mm thick. Parboil the green onions in salted water, and cut into thirds.
Put the sesame oil, lotus root and carrot in a pan and cook over high heat. Stir fry for about a minute, then add the dashi stock and ● flavoring ingredients. Stir fry as you simmer down the liquid.
Keep stirring until there liquid in the pan is almost gone. Transfer to a bowl, and leave to cool.
Grind the sesame paste quickly in a grinding bowl. Add the mayonnaise and mustard and mix. Add the Step 5 vegetables and boiled green beans, mix well and it's done.
Story Behind this Recipe
This is a variation of Recipe ID: 240223 "Kinpira Gobo (stir fried spicy burdock root) with tuna!" If you add mayonnaise to this kinpira, it becomes a delicious burdock root salad. So I made it with lotus root as a variation.
When you flavor the lotus roots, make it a little sweet and it will be just about right.