Serves 4 to 6.

1 pound fresh lotus root (available at Asian markets)
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 tablespoons raw or white sugar
1 tablespoon sesame oil
¼ teaspoon salt, or to taste

Rinse the lotus root under running water, peel, and discard both ends. Slice root into 1/8-inch-thick slices and place slices in water to prevent discoloration until root is completely sliced. Drain the lotus root then blanch in boiling water for 5 to 6 minutes. Drain, rinse with cold water, and pat dry with absorbent towels.

Combine the remaining ingredients. Spoon the dressing over the lotus root slices and stir to coat evenly. Marinate in the refrigerator for an hour, stirring occasionally. Arrange slices in a circular pattern on a serving platter.

Picture courtesy of Wikimedia Commons. This post is a member of the Hungry Ghost Week menu series.