This looks great. Could I substitute the dashi for any other kind of broth? This reminds me a lot of fondant potatoes, which is often made with chicken or beef broth.
I had no idea you did not have to peel lotus root. It was always a race between peeling and the beautiful white flesh discoloring from oxidation, so this is a good way to skip that. Thank you for such a deceptively simple yet delicious recipe.