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 was trying to come up with a sweet potato side dish that goes well with rice.Great to be served hot or cold. For 3 servings. Recipe by Pika mama

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

I love burdock root (gobo) salad. I've been making this for ages since it's a firm family favorite. It's great to pack in lunchboxes too!Pay attention when you're adding the seasoning ingredients at Step 5. Also be sure to dry the vegetables well in the prior step, or the salad will be watery. For 2-3 servings. Recipe by Donpintan

I wanted to eat a Japanese-style salad with lotus root, which I love.For the lotus root, boil it but make sure that it still retains its crunchy texture.The mizuna is optional. Recipe by *sarasa*

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 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

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.

I learned this recipe from my mother, who used to be a flight attendant for Japan Airlines long long ago.They served this salad in First Class. It was very popular, even though it was so simple. On board, there were apparently two types of dressing you could choose from.If you use a small lotus root you can use the slices without cutting them up for a cuter appearance (cut the larger slices in half).If you can, try to use the thicker leaves on the inside of the Chinese cabbage. Otherwise it will become watery and slushy. Make sure you thoroughly dry off the water after washing them. Recipe by Setsubunhijiki

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