Step 1

Heat the cooking oil and sesame oil in a large skillet over medium-high heat.

Step 2

Add the sliced lotus root and cook, stirring occasionally, until it starts to brown in places, about 5 minutes.

Step 3

Add the broth or water and cook, stirring, for a few minutes, until most of the liquid evaporates.

Step 4

Sprinkle the sugar over the lotus root slices and stir to incorporate.

Step 5

Add the soy sauce and cook, stirring, until it is absorbed and the lotus root slices are nicely golden brown, about 1 minute more.

Step 6

Serve hot, garnished with the sichimi togirashi, if using.