Korean Lotus Root Yuzu Salad

Peel 320 g lotus root thinly and trim away any browned spots.

Slice it into even 3 mm rounds, because this thickness keeps the pieces crisp and chewy after blanching without making them tough.

Bring plenty of water to a full boil and add a small splash of vinegar.

Add the lotus root, blanch over medium-high heat for 3 minutes, then lift it out when the cut faces look slightly translucent.

Rinse the blanched lotus root under cold water for 30 seconds to stop residual cooking.

Drain it well in a colander, then spread the slices out so excess moisture does not thin the dressing.

In a bowl, first dissolve 1.5 tbsp yuzu marmalade with 1 tbsp vinegar, 0.4 tsp salt, and 1 tsp sugar.

Stir until no sugar grains remain, then mix in the sesame oil last for aroma.

Pour the dressing over the cooled lotus root and toss gently so the slices do not break.

Let it sit for about 5 minutes, then toss once more so the dressing reaches the hollow channels.

Sprinkle 1 tsp sesame seeds and taste before serving.

If the sweetness feels too strong, add a very small amount of vinegar, then chill briefly and serve cold beside richer main dishes.