Tosakanori and Harusame Namul
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This refreshing salad is a fantastic addition to any meal, especially during the hot summer months. The crunch of Tosakanori and the smoothness of Harusame create a delightful texture contrast.
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Ingredients (2-3 servings):
- Tosakanori (before rehydrating): 15g
- Bean sprouts: 70g
- Harusame (dry): 70g
- Komatsuna leaves: 30g
■ [Seasoning]
- Sesame oil: 1.5 tablespoons
- Soy sauce: 1 teaspoon
- Vinegar: 1 tablespoon
- Salt: 3g
- White sesame seeds: slightly less than 1 tablespoon
How to:
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Soak Tosakanori in water for 4 minutes to rehydrate.
- Bring a large pot of water to a boil and cook the Harusame according to the package instructions. Drain and lightly rinse with water, then set aside. Reserve the boiling water.
- Wash the bean sprouts and komatsuna leaves. Using the reserved boiling water, blanch the bean sprouts for 40 seconds, adding the komatsuna leaves for the last 20 seconds. Drain well.
-
In a large bowl, combine the Harusame, blanched bean sprouts, and komatsuna. Add the seasoning along with the prepared Tosakanori. And mix everything well
- This refreshing salad is a fantastic addition to any meal, especially during the hot summer months. Enjoy!
