Tosakanori and Grill Vegetable Salad
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Brighten up your meal with this beautiful and healthy Tosakanori Salad. It’s simple to make and you can enjoy experimenting with different dressings!
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Ingredients:
- Tosakanori (before/after salt removal): 50g / 15g
- Yellow bell pepper
- Green asparagus
- French dressing (or any dressing you prefer)
How to:
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Salted Tosakanori seaweed should be rinsed twice with water to remove salt. After that, soaked in water for about 3 minutes to remove the excess salt.
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For Dried Tosakanori seaweed, soak it in water for 4 minutes to rehydrate.
- ※ When soaking in saltwater, make sure to thoroughly rinse off any debris or foreign objects that may have gotten inside. If there are any discolored parts, it's best to remove them.
- Lightly oil a frying pan and grill the vegetables until they get a nice char. You can also use an oven or a grill.
- Cook to your preferred level of tenderness.
- Place the grilled vegetables on a plate. Add the Tosakanori. Drizzle with your favorite dressing and enjoy!
Tip: Tosakanori pairs well with a variety of ingredients, so feel free to get creative with your salad combinations. For a milder flavor, extend the salt removal process to about 5 minutes
