Wafu salad recipes

Wafu salad recipes , salad , japanes salad , japanes food

Wafu salad recipes

Wafu salad recipes

Wafu salad recipes Ingredients

  • 2 pieces of lettuce
  • 80 g daikon radish
  • 20 g carrots
  • 1 small cucumber
  • 4 or oba shiso leaves (if available could be replaced with thinly sliced ginger)
  • 80 g canned tuna
  • 40 g canned corn

(For the sauce)

  • 1 tablespoon shoyu
  • 1/2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon salt
  • 10 g onion

Preparation

  1. First, prepare the sauce. Mix the shoyu, vinegar, sugar, vegetable oil and salt in a small bowl and stir with a spoon. Peel the onions, remove the bottom hard and divided by four. Grate one piece to the grated onion bombainya achieve a tablespoon. Stir in the sauce ingredients.
  2. Wash vegetables in a bowl of water, change the water as needed. Tear lettuce into pieces with a size of about 3 to 4 cm. Thinly slice the cucumber slanted along the 5 cm. Sliced radish rounded along the size of 5 cm. Peeled and sliced thin. Likewise, the carrots, cut into 5 cm lengthwise and sliced thin. Because carrots harder then sliced thinner than sliced radishes.
  3. Cut stems oba leaf. Sliced lengthwise into two parts. Lay the piece parts on top of each other and from the tip thinly sliced lengthwise with a size of about 2 mm. Soak all the vegetables except the oba leaves in a bowl of cold water for five minutes in order to feel fresh. Then drain.
  4. Drain canned corn. Similarly tuna, drained and wiped with a paper towel to remove the remaining oil. Arrange the vegetables on a large platter. Sprinkle corn and tuna over the vegetables, then on top stocking oba leaf. Before serving pour the sauce over the salad.
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