Kanikama and seaweed radish salad

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One dish at home!

Seaweed and radish crispy, and the spicy flavor of the green tongue will be a side dish that will subsequent.

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material:

  • Wakabijiki Ao Tang's favorite amount
  • Shiozura and Sakaori Orio's favorite amount
  • Crabama 
  • Japanese white radish
  • Caesar dressing

How to:

  1. Salt ware seaweed is changed about twice and rinsed about twice and rinsed. Return to dried hijiki to 6 minutes, and for 4 to 5 minutes for drying tokanori.

  2. Cut the radish into shredded, lightly salt and put it for about 10 minutes. When the water comes out, wash quickly and squeeze the water.
  3. Cut the salt -drained young hijiki and sashimi into pieces that are easy to eat. Relax the crab.

Owase City, Mie Prefecture, a green pepper "tiger tail". The pungency that pulls back stands out even when combined with vegetables. When you feel a little adult -like salad.

Vegetables and seaweed recipes that make use of the crisp texture of the young hijiki, the unforgettable spiciness and the refreshing scent unique to the tiger tail.

Here are the items used in the recipe

Dried Young Hijiki Seaweed

SEA VEGETABLE COMPANY

Dried Young Hijiki Seaweed

$9.00