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Heat the cooking oil and sesame oil in a large skillet over medium-high heat.
Add the sliced lotus root and cook, stirring occasionally, until it starts to brown in places, about 5 minutes.
Add the broth or water and cook, stirring, for a few minutes, until most of the liquid evaporates.
Sprinkle the sugar over the lotus root slices and stir to incorporate.
Add the soy sauce and cook, stirring, until it is absorbed and the lotus root slices are nicely golden brown, about 1 minute more.
Serve hot, garnished with the sichimi togirashi, if using.