Tosakanori and Broccoli lemon salad


Combine the refreshing taste of Tosakanori seaweed with the vibrant flavors of broccoli in this delightful Lemon Salad. Tossed in a zesty lemon oil dressing, this salad offers a perfect balance of acidity and umami flavors. 


Ingredient (1 person)

Dried Tosakanori: 10G
・ Broccoli: 40g
・ Shimeji: 5g
・ Lemon: 5g
・ Almond: 5g
・ Cumin: 0.4g
・ Olive oil: 1 teaspoon

・ Lemon oil dressing: your favorite amount (about 15g)


How to:

  1. Drying and Sakanori ofAfter returning 4 minutes with plenty of water, drain it firmly.Mix the sliced ​​lemon roughly. ( * After the water return, it will be about 4 to 5 times the amount)
    Tosakanori and broccoli lemon salad_C recipe

  2. Add olive oil to a frying pan, add cumin seeds with flip and heat over medium heat.
  3. When the cumin began to crack, put the glasses and fry quickly.
    Broccoli is also inside a frying pan. After fried broccoli to some extent, cool it down.
    Tosakanori and broccoli lemon salad_C recipe

  4. 3 that has cooled firmlyReturn and mix with lemon.Completed if you mix with dressing.
    Tosakanori and broccoli lemon salad_C recipe

Here are the items used in the recipe

Dried Tosakanori Seaweed


Dried Tosakanori Seaweed