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Japanese lotus root salad with tuna and whole-grain mustard mayonnaise in a blue ceramic bowl, topped with chopped green onion

Japanese Lotus Root Salad with Tuna and Mustard Mayo

A crunchy Japanese side salad: thin lotus root slices boiled in vinegar water and tossed with tuna, mayonnaise, whole-grain mustard, and a splash of mentsuyu.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 300 g lotus root (renkon) about 10 oz, peeled
  • 70 g canned tuna in oil 1 small can, drained
  • 2 tbsp Japanese mayonnaise
  • 1 heaping tbsp whole-grain mustard
  • 1 tbsp mentsuyu 3x concentrate
  • sugar a pinch
  • green onion finely chopped, to taste
  • coarsely ground black pepper to taste
  • 1 liter water for boiling
  • 1 tbsp vinegar for boiling

Method
 

  1. Peel the lotus root, slice it into 2-3 mm (1/8 in) rounds, and soak the slices in water.
  2. Bring the water and vinegar to a boil. Add the drained lotus root and boil over medium heat for 5 minutes.
  3. Drain in a colander and press with paper towels to remove excess water.
  4. In a bowl, mix the mayonnaise, mustard, mentsuyu, and sugar, and add the drained tuna. Add the lotus root and toss to coat.
  5. Grind black pepper over the top, transfer to a bowl, and sprinkle with green onion.