Tosakanori and Broccoli Lemon Salad
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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.
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Ingredient (1 serving)：
・Dried Tosakanori: 10g
・Broccoli: 40g
・Shimeji mushroom: 5g
・Lemon: 5g
・Almond: 5g
・Cumin: 0.4g
・Olive oil: 1 teaspoon
・ Lemon oil dressing: your favorite amount (about 15g)
How to:
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Soak Tosakanori in water for 4 minutes to rehydrate. Pat the seaweed dry thoroughly, then roughly toss it with the sliced lemon. (After soaking, it will increase to about 4–5 times its original amount.)
- Heat olive oil in a pan over medium-low heat and add the cumin seeds.
- When they start to pop, add the shimeji mushrooms and sauté briefly. Then, add the broccoli to the pan and sauté until it has a desirable crunch. Let it cool completely.
- Once the vegetables are cooled, combine 3 with the rehydrated Tosakanori and lemon and dressing sauce. Garnish with almond and serve.
Tosakanori, with its rich crimson color, is more than just a seaweed; it's a statement. Unlike anything else on your plate, its bright red color adds a layer to any dish. It complements and enhances the other ingredients, making it a versatile ally.
