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 (for 2-3 people):
- Tosakanori (before soaking): 50g / 15g
- Bean sprouts: 70g
- Harusame (dry): 70g
- Komatsuna leaves: 30g
- 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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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.
- 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.
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In a large bowl, combine the Harusame, blanched bean sprouts, and komatsuna. Add the seasoning ingredients (sesame oil, soy sauce, vinegar, salt, and white sesame seeds) along with the prepared Tosakanori.
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Mix everything well with chopsticks to ensure even seasoning. Let the salad sit for a bit to allow the flavors to meld for an even more delicious result.
- This refreshing salad is a fantastic addition to any meal, especially during the hot summer months. Enjoy!
