Crunchy Lotus Root with Perilla-Mayo Dressing (3 Servings)

Wash away soil under running water, peel the lotus root and weigh out 300 g.

Slice into 4–5 mm rounds and rinse once in cold water.

Bring enough water to cover the slices to a boil; add 1 tbsp vinegar.

Blanch for about 3–5 minutes until edges are slightly translucent and a chopstick goes in while the slices remain crisp.

Briefly rinse the lotus root in cold water, then drain thoroughly.

Mix 2 tbsp perilla powder, 2 tbsp mayonnaise and 1 tsp each of soup soy sauce, perilla oil and minced garlic.

Gently toss the drained lotus root with dressing. Drain it further if the dressing becomes watery.