Lotus Root Crab Yuja Salad

Trim the 280 g lotus root and slice it evenly to about 3 mm thick.

Soak the slices in vinegar water for 5 minutes to prevent browning and lightly rinse away surface starch.

When the water is at a full boil, add the lotus root and blanch over medium heat for only 3 minutes 30 seconds to 4 minutes.

Remove it when the edges look slightly translucent but the center still snaps.

Squeeze excess moisture from the 180 g crab meat, then separate it along the grain into bite-size pieces.

Keep some larger strands, because very fine shreds disappear once coated with the creamy dressing.

Cut the 120 g cucumber into half-moons and slice the 70 g red onion very thinly.

Soak the onion briefly in cold water, then drain it well so the sharpness softens without watering down the salad.

Mix 1.5 tablespoons yuja marmalade, 3 tablespoons mayonnaise, 1 tablespoon lemon juice, and 0.3 teaspoon salt before adding the vegetables. Stir until glossy and smooth, with no thick marmalade pockets left.

Put the lotus root, crab meat, cucumber, and onion in a large bowl, then add the dressing in portions and toss gently to avoid breaking the slices. Serve chilled over 80 g mixed baby greens.