Recipes International Food Seafood Salad with Ponzu Dressing
Ingredients
Mix salad vegetables 1 pack
Cherry tomato 8
Japanese cucumber ½
Boiled shrimp 4
Smoked salmon 4
Tako squid 4
Imitation Crab Meat (Kaniashi Kamaboko) 2 sticks
Tobiko 1 tablespoon
Chukka Wakami 3 tablespoon
Ponzu dressing 3-4 tablespoon
Sesame oil 1teaspoon
Ponzu dressing
Mirin 4 tablespoon
Shoyu 4 tablespoon
Lemon juice 2 tablespoon
Kombu (dried seaweed) 5cm
Cherry tomato 8
Japanese cucumber ½
Boiled shrimp 4
Smoked salmon 4
Tako squid 4
Imitation Crab Meat (Kaniashi Kamaboko) 2 sticks
Tobiko 1 tablespoon
Chukka Wakami 3 tablespoon
Ponzu dressing 3-4 tablespoon
Sesame oil 1teaspoon
Ponzu dressing
Mirin 4 tablespoon
Shoyu 4 tablespoon
Lemon juice 2 tablespoon
Kombu (dried seaweed) 5cm
How To
1. Bring the Mirin to boil, after boil reduce the heat( to burn the alcohol out)
2. Out of heat, combine mirin with shoyu, lemon juices, and Kombu, stir well. Chill in the fridge
3. To serve the sald, arrange the vegetables and other component on the plate. Use 3-4 tablespoon of ponzu dressing and sesame oil top on the salad. Serve immediately.
2. Out of heat, combine mirin with shoyu, lemon juices, and Kombu, stir well. Chill in the fridge
3. To serve the sald, arrange the vegetables and other component on the plate. Use 3-4 tablespoon of ponzu dressing and sesame oil top on the salad. Serve immediately.