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With a little addition, the "Tosakanori", which is a vivid and eye -catching dish, is also a good accent with a crunchy texture!

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Ingredients (for 2-3 people):

• Takanori (before salt drain/before watering) 30g/9g
• Cotton tofu (lightly drained with kitchen paper) 175g
• Broccoli (chopped chopped) about 20g
• Ginseng (coarse chopped) about 20g
• Mayonnaise 10g
• Oyster sauce 10g
• Lemon juice about 1 teaspoon

How to:

1. Shiozo Tokanori changes water twice and rinsed, soak in salt after rinsing, soak it in water for about 3 minutes and drain it.

2. In the case of drying tokanori, return to water for 4 minutes.

3. * When I drained salt, I got insideCozionTake a closer look and wash it off together. It is better to remove it if there is a part that is discolored.
4. If the broccoli and carrots are cut into pieces that are easy to boil, boil them to the extent that the chewy texture remains (can be heated in a range).
5. Put the ingredients other than 2 and all seasonings in the bowl, and mix while breaking the tofu. Finally, add 2 and mix quickly and complete it in a bowl!
6. * If you leave the sauce and sauce, the feeling of crispness will disappear a little, so if you want to leave it, adjust it before you eat it.

When I added "Tosakanori" in the color of the white, the seasoning was as usual and very compatible. The crunchy texture is characteristic and the color is very beautiful. The taste that is not too claimed is easy to match with any of the hottest foods. A versatile seaweed that you want to add to various dishes!