Lotus root with lemon juice
by Lima Ohsawa
2 Cups lotus root, cut int paper thin half moons
1 Tbsp sesame oil
5-6 Drops lemon juice
1/4 Tsp sea salt
Heat a heavy skillet and coat with oil.When oil is hot, add the lotus slices and saute over a low flame for 5 minutes or until the slices turn a light grey. Stir gently while cooking.
Add lemon juice and just enough water to prevent burning. Cover the pan and simmer for 5 minutes season with the salt and serve.
– I went all in and squeezed the entire half a lemon on ;)