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Enoki Mushrooms Salad

Recipe Enoki Mushrooms Salad


First:

Make . Trim off the stems from enoki, cut into 3 pieces evenly, and separate the bottom part. Heat enoki in a frying pan over medium heat, add soy sauce, mirin (sweet liquid flavoring), powder dashi (basic stock) and cook. As liquids come out from enoki, bring to boil, mix, cook until tendered, let stand to cool.

Trim both ends of cucumber, peel vertically with a peeler, cut diagonally, rotating into bite-sized pieces.

Take away string of celery, cut diagonally, rotating into same size as cucumber, rinse in running water. As it get crispy, drain.

Tear okazunori (toasted and seasoned laver) into 1cm(0.4 inch) cube with hands.

Tear lettuce into bite-sized pieces, rinse in running water. As it get crispy, drain.


Second:
Serve lettuce, cucumber, celery on a plate. Put nori (laver) and then on top.

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