Easy just to soften! Tosakanori and vermicelli Namul

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Perfect for the sultry season! A side dish with a good compatibility of the texture of spicy and vermicelli. It is also a good taste with sesame oil and salt ◎

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Ingredients (for 2-3 people):

  • Takanori (before salt removal/before watering) 50g/15g
  • Baeyashi 70g
  • Bulin (dry) 70g
  • 30g of the leaves of Komatsuna
 [Seasoning]
  • Sesame oil1 tablespoon and 1/2
  • soy sauce1 teaspoon
  • Vinegar1 tablespoon
  • salt3G
  • White sesame1 tablespoon

How to:

  1. The rash is changed about twice and rinsed, and after rinsing the salt, soak it in water for about two and a half minutes and drain it. Drain the water and cut it into a bite -size if it is large. For dry products, return to water for 4 to 5 minutes.
  2. * When I drained salt, I got insideCozionTake a closer look and wash it off together. It is better to remove it if there are parts that are discolored
  3. Boil the water in a large pot and boil the vermicelli on the default time.
    Sprinkle it lightly with water, drain it (keep the hot water).
  4. Wash the sprouts and komatsuna, put the sprouts in 3 hot water first and boil for 40 seconds.
    After 20 seconds left, add the leaves of Komatsuna and boil.
  5. After raising 4 and draining, put it in a bowl with vermicelli.
    Add seasoning, white sesame, 1 tosakanori and mix well with chopsticks
  6. If you put it a little, the taste will fit well and it will be delicious! It is easy to simply mix the same ingredients with dull dressing without using the seasoning of the recipe ◎

Here are the items used in the recipe

Dried Tosakanori Seaweed

SEA VEGETABLE COMPANY

Dried Tosakanori Seaweed

$9.00