Sesame Mayo Seasoned Lotus Root using 300–400g: The secret to preventing water from forming even if made the day before

Since greasy foods are often served during traditional holidays, side dishes that refresh the palate are needed. According to a video released on the YouTube channel 'Recipes for daughters', the sesame mayo seasoned lotus root, which combines a crunchy texture with a savory sauce, pairs well with holiday food. In particular, this recipe is characterized by the fact that even if made in advance the day before, the seasoning does not separate and water does not form.

Lotus root preparation and boiling techniques to maintain crunchy texture

The first step in determining the taste of seasoned lotus root is the shape and thickness of the lotus root. In the video, long-shaped lotus roots were recommended because they provide a crunchier texture than plump ones. Prepare about 300–400g of lotus root, and since it is for seasoning, using a mandoline or slicing it thinly with a knife is good for the texture. When using a mandoline, wearing gloves is recommended for safety.

Boiling the prepared lotus root makes it easier to digest and improves the texture compared to eating it raw. Once the water in a pot begins to boil, add 1/2 tablespoon of salt and 1 tablespoon of vinegar. Add the lotus root to this and boil for 5 minutes; the color of the lotus root will turn bright, and the crunchy texture will be maintained. The boiled lotus root must be rinsed in cold water immediately and placed in a strainer to drain the water.

The importance of 'removing moisture' to prevent seasoning from separating

The key to increasing the perfection of the seasoning is ensuring the sauce and the lotus root do not separate. In the video, 'removing moisture using paper towels' was cited as the most important point to make the seasoning stick well to the lotus root. You must meticulously wipe away the remaining moisture from the boiled lotus root with paper towels so that the seasoning does not separate, and doing this prevents water from forming until the next day even if made in advance the day before.

The sauce is made by mixing 3 tablespoons of finely ground sesame seeds, 4 tablespoons of mayonnaise, 1 tablespoon of white sugar, 1/2 tablespoon of lemon juice (or vinegar), and a pinch of salt. The sesame seeds must be ground as finely as possible to make a good sauce. If you want a fresher taste, it is good to add lemon juice in addition to the taste of the vinegar used during boiling. After completely removing the moisture from the prepared lotus root, add the seasoning and toss gently to complete the savory and smooth seasoned lotus root.