Tosakanori Red Salad
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A delightful fusion of sea vegetable richness with the crisp freshness of purple onions and juicy tomatoes. This recipe celebrates simplicity and health, offering a burst of colors and flavors that elevate any dining experience.
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Ingredients:
- Tosakanori (before/after salt removal): 50g / 15g
- Purple onion (thinly sliced along the fibers)
- Tomato
- French dressing (or your preferred dressing)
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.
- Arrange the tomato, Tosakanori, and prepared purple onion on a plate.
- Drizzle with your favorite dressing and enjoy!
Whether for a casual meal or a festive gathering, Tosakanori salad promises to add a touch of nutritional brilliance to your table, making every bite a celebration of taste and texture.
