Peel the skin off the lotus root and cut in half. Slice into 5 mm slices. Soak in vinegar water. Change the water once during the soaking process. Rinse and pat dry excess water.
Place the flour in a bag, then add the lotus root. Coat the lotus root with the flour.
Heat some oil in a frying pan, then fry up the lotus root over medium heat until crispy. Flip to the other side and fry that side as well. Remove from pan and place on a grill or something similar to drain the excess oil.
Throw out the oil from the frying pan, then add the ● ingredients. When it starts to simmer, return the lotus root to the frying pan, and cook over high-medium heat until glazed.
Transfer to a plate and sprinkle sesame seeds and shichimi spice to taste.
Story Behind this Recipe
I whipped this up off the top of my head, using lotus root. I also recommend "Lotus Root Kinpira" at Recipe ID: 634568.
During Step 3, put about 2 tablespoons of oil in the pan. Lightly fry the lotus root. For Step 4, if you want more sauce, increase the amounts of each ingredient by 1.5~2 times.