| How To Cook: |
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1. Wash the fresh lotus root under cold running water and, with a sharp knife, peel off the skin. Trim off and discard both ends of the root.
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2. With a cleaver or sharp knife, cut the lotus root into 1/8-inch-thick slices, dropping the slices as you proceed into a saucepan of cold water to prevent them from discoloring.
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3. Drain off the cold water and pour 3 to 4 cups of boiling water over the lotus root slices to cover them completely. Let them soak for 5 minutes.
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4. Drain the slices again, rinse them thoroughly under cold running water and then pat the slices completely dry with paper towels.
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5. In a small mixing bowl, combine the soy sauce, vinegar, sugar, sesame-seed oil and salt, and stir them together until the sugar and salt are dissolved.
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6. Arrange the slices of lotus root, overlapping them in concentric circles on a serving plate. Pour the soy sauce-vinegar dressing evenly over the slices. Chill the salad in the refrigerator for at least 1 hour before serving.
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