Corriander salad with Tosakanori and Wakajiki


Indeed, the seaweed is the leading role of "seaweed salad".

By combining with sesame dressing, the scent and oil of sesame enhance the taste of seaweed.


material(1 person)

Drying and Sakanori: 10G
Dry young hijiki: 10G
・ Pakchi: 15g
・ Walnut: 5g

・ Sesame dressing: your favorite amount (about 15g)


How to:

  1. After returning the two kinds of seaweed with plenty of water for about 5 minutes, drain it firmly.
    Pakchi Salad _ Recipe of Takanori and Wakojiki

  2. Pakchi cuts to 1cm width for the stem and 2cm width for the leaves.
  3. Completed when the crushed walnut is mixed with dressing.

* For finishingSprinkle the Shichimi with a flavor to enjoy the more adult taste of the salad.

Here are the items used in the recipe

Dried Tosakanori Seaweed


Dried Tosakanori Seaweed