How to Prepare Yummy Potato and wakame salad with Japanese twist

how to prepare yummy potato and wakame salad with japanese twist

Potato and wakame salad with Japanese twist. Pour the water into a pan and add the potato cubes. Peel the potato and cut in half. The classic Japanese potato salad is made of mashed potato (leaving some chunks behind), sliced cucumbers and carrots, eggs and sometimes hams.

Potato and wakame salad with Japanese twist Take this potato salad, which derives its unique flavor from Japanese mayo, rice vinegar, and hot mustard. These sea vegetables are used extensively in Japanese cuisine for its health properties and deep unique flavors. The diversity of seaweeds is just as vast as the ocean. You can cook Potato and wakame salad with Japanese twist using 7 ingredients and 5 steps. Here is how you cook that.

Ingredients of Potato and wakame salad with Japanese twist

  1. It’s 3 of small potatos.
  2. You need 1 of small handful of dried wakame (sea vegetable).
  3. It’s 2 Tablespoons of vegetable oil.
  4. Prepare 1 Tablespoon of rice vinegar.
  5. You need 1 Tablespoon of soy sauce.
  6. You need 1 of heap teaspoon of dijonmustard (or as much as you like).
  7. Prepare 4 of large leaves from sansho bush (or as much as you like).

Some of the more familiar varieties include nori that is used for sushi and onigiri rice balls, kombu for dashi broth, and wakame for miso soup and salad. This nutty, creamy and savory salad is a tasty Japanese twist on a spinach salad. Hijiki is a wild variety of seaweed that grows on Japan's rocky coastlines. Although largely unknown outside of Japan, hijiki has been an integral ingredient of the Japanese diet for many centuries, and is very high in vitamins and minerals.

Potato and wakame salad with Japanese twist step by step

  1. Julienne potato and boil for 2 minites or so. Add wakame at the last 30 seconds. Drain well..
  2. Mix oil, vinegar, soysauce and mustard in a bowl..
  3. Separate small leaves from the 4 large leaves. (I don't know the technical word for it. Small leaves make one large leave…).
  4. This is what I mean a large leave..
  5. Mix dressing, potato, wakame and ships leaves..

Toss to coat evenly with salt and set aside. Utagawa Kuniyoshi – Wakame Seaweed Salad. Taking cues from the ingredients depicted in each work, recipes are composed into edible adaptions of classic still lifes and contemporary art. Make a Japanese twist by adding some salty green seaweeds to a fruit salad with apricots, pomerac, raspberries, and peaches. Some molecules have a distinctive citrusy smell.

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