A single dish packed with nutrition! This addictive Japanese-style mayo and ponzu salad is perfect when you need one more dish.

This is a variation of "Kinpira Gobo" (stir fried spicy burdock root). If you add mayonnaise to kinpira, it becomes a delicious, earthy salad. I made this version with lotus root as a variation!Recipe by Raby

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. For 4 servings. Recipe by Mamimeron

I just came up with this off the top of my head. I also recommend you enjoy it with French dressing.In Step 3, fry the lotus root until browned.If you are not using sushi vinegar, make your own by combining 1 tablespoon of vinegar with sugar and salt.If you just use vinegar, it won't have a mellow taste, so make sure you add a little sugar as well. Adjust the amount of dressing ingredients to your tastes. Recipe by Yuuyuu0221

A salad seasoned with my favorite homemade dressing.The hint is to avoid blanching the vegetables for too long. Even it it may seem a bit firm, it'll soften in residual heat. Don't soak the lotus root and the burdock in cold water after they're cooked. Recipe by Chiton

This is a recipe that I came up with while trying to think of a non-stew recipe that could use gochujang. The mild yet deeply-flavoured gochujang mayonnaise is addictive! Try it with other vegetables of your choice or steamed chicken, I'm sure it'll taste great ♪Soak the lotus root in water after slicing it to prevent it from changing colour. It's best to slice the lotus root as thinly as possible. Drain the lotus root as soon as it turns semi-translucent. If you boil it too much it'll lose its crispiness so be careful. Recipe by Daizou

This is a recipe that I learned from my relative when I had it at their house.There's nothing to it!It can be made in no time! Recipe by Kojima ponsuke

The sweet taste of sweet potatoes pairs well with the crunchy texture of lotus root. The peanut butter adds a rich flavor.The origin of this recipe: I had a lotus root and sweet potato salad at an Italian bar that was incredibly delicious. When I asked what was in it, they said peanut butter! I tried to replicate it and it turned out great.

★Featured in a recipe book & entered into the 500-recipe hall of fame, thank you so much★Use whole grain mustard for a Western style, or Japanese mustard for a Japanese style. Feel free to choose based on your menu preferences♡The origin of this recipeIn Ibaraki, you can get great lotus roots at a low price. Since I came to the production area, I wanted to create a recipe. I made it into a salad where you can enjoy the crunchy texture✿

I wanted an easy way to make just one more dish...So I thought of something to use natto, a favorite of mine with ingredients that I already had on hand.Just mix it together!!There's no hints.Use as much mustard as you'd like. Recipe by bobitin

I received a lot of delicious pears, so I wanted to somehow use them. That's when I decided to make a sweet sauce.Cook the lotus root and sweet potatoes well, then turn off the heat and coat in the sauce. Recipe by Yumemiru Usaringo

1st time ever make is quite nyummi