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Seaweed Salad

Recipe Seaweed Salad


First:

Soak dried seaweed in water, rehydrate until it softens.

Place sashimi-konnyaku (konjac exclusively for the use like sashimi: sliced raw fish) in sieve. Wash with water and drain.

Separate cauliflower into clusters. Boil in hot water and drain in a sieve.

Wash cherry tomato with water. Cut out stalk end and remove excess water.

Mix ingredients for the .

If bacon flake is not available, it can be replaced with bacon fried to a crisp. Cut 2-3 pieces of bacon into thin strips and roast in a frying pan to remove grease until crispy.


Second:
Arrange seaweed, konjac, cauliflower and cherry tomato on plate. Pour and garnish with beacon flakes just before serving.

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