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Wakame Seaweed Salad

Recipe Wakame Seaweed Salad


First:

Rinse out sashimi wakame (undried wakame seaweed exclusively for eating raw) and pat dry. Cut into lengths easy to eat.

Wash cherry tomato and butter lettuce well with water.

Mix ingredients for the .

Make : Cut gyoza skin into fine strips. Preheat cooking oil to 170 degrees C(338 degrees Fahrenheit). Scatter gyoza skin in the oil and deep-fry until golden brown. Drain excess oil and sprinkle with salt.

Deep-fry quickly. Otherwise the color will be too dark.



Second:
Place butter lettuce on plate and arrange wakame seaweed and cherry tomato on the lettuce. Just before serving, pour the and top with .

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