I used to study Japanese by hanging out (nerdily, yes, I admit) at our local library in Aichi Prefecture, reading cookbooks and translating recipes that I thought looked especially oishii (drool worthy) into a notebook. This is one of those, taken from a cookbook called Okaasan No Aji (literally, "the flavor of mother", or basically just good home cooking).
Crazily, I only just made this for the first time the other day, and now that I know how amazing it is, I want to eat it every day from now on until I kick the bucket full of lotus root.
1 renkon (lotus root)
seven spice seasoning
1 T. mirin
1 t. sugar
1-2 T. soy sauce
Clean the lotus root and slice it thinly. Fry it up in some sesame oil till it's starting to turn crispy and brown, then add the mirin, sugar, and soy sauce until bubbly.
Serve it on a plate with some seven spice seasoning, and enjoy!
And oh, will you ever enjoy it. Scoutette's honor.