Lotus Root and Sesame Salad

• 200 grams lotus root
• 1/3 of a carrot
• 50 grams green beans
• 2 tsp sesame oil
• 100 ml dashi stock
• 1 tbsp soy sauce
• 2 tsp sugar
• 1 tsp mirin
• 2 tbsp mayonnaise
• 1 heaping teaspoon Japanese mustard
• 2 tbsp white toasted sesame seeds
• 1 tbsp white sesame paste

1. Peel the lotus root, and slice into 2 mm thick.
2. Soak in plenty of water and wash well.
3. Change the water 2 to 3 times until the water is no longer cloudy.
4. Add a little vinegar to plenty of water, add the washed lotus root slices and soak for about 10 minutes.
5. Rinse off the lotus root slices under running water, and drain in a sieve.
6. Cut the carrot into quarters and slice into 2 mm thick.
7. Parboil the green onions in salted water, and cut into thirds.
8. Put the sesame oil, lotus root and carrot in a pan and cook over high heat.
9. Stir fry for about a minute, then add the dashi stock, soy sauce, sugar and mirin.
10. Stir fry as you simmer down the liquid.
11. Keep stirring until there liquid in the pan is almost gone.
12. Transfer to a bowl, and leave to cool.
13. Grind the sesame paste quickly in a grinding bowl.
14. Add the mayonnaise and mustard and mix.
15. Add the stir-fried vegetables from step 5 and boiled green beans.
16. Mix well and serve.

lotus root, carrot, green beans, sesame oil, stock, soy sauce, sugar, mirin, mayonnaise, japanese mustard, sesame seeds, white sesame paste

Taken from cookpad.com/us/recipes/152915-lotus-root-and-sesame-salad (may not work)