Easiest Way to Make Speedy Healthy Japanese Leek and Salted Kombu Seaweed Salad
Hey everyone, I hope you're having an incredible day today. Today, we're going to prepare a special dish, Recipe of Any-night-of-the-week Healthy Japanese Leek and Salted Kombu Seaweed Salad. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Healthy Japanese Leek and Salted Kombu Seaweed Salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Healthy Japanese Leek and Salted Kombu Seaweed Salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Healthy Japanese Leek and Salted Kombu Seaweed Salad is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must first prepare a few components. You can cook Healthy Japanese Leek and Salted Kombu Seaweed Salad using 5 ingredients and 4 steps. Here is how you cook that.
I wanted to eat something simple and fresh tasting so I made this. It was surprisingly delicious. It's great added to udon noodles too.
Use either ponzu sauce or mentsuyu sauce, whichever you prefer. Ponzu sauce is more refreshing and mentsuyu sauce has a sweet taste. If you're using a whole leek, put the green part in the boiling water first, then add the white part 5 seconds later. Double the seasoning ingredients if you're using the whole leek. For 1 serving. Recipe by miyuki12
Ingredients and spices that need to be Prepare to make Healthy Japanese Leek and Salted Kombu Seaweed Salad:
- 1 stalk The white part of a Japanese leek (you can add the green part if you'd like)
- 1 pinch Shio-kombu
- 1/2 tsp Ponzu (or mentsuyu)
- 1/2 tsp Sesame oil
- 1 Sesame seeds (for topping)
Instructions to make Healthy Japanese Leek and Salted Kombu Seaweed Salad
- Cut the leek into 5 cm long pieces, then finely shred lengthwise. Blanch in boiling water for 5 seconds to remove the harsh flavor and make them easier to eat.
- Drain the leek, mix with the other ingredients and it's done.
- If you're using the green part of the leek too, shred it finely as with the white part and blanch in boiling water for 10 seconds.
- Add a soft-poached egg and this leek salad to udon noodles with a splash of ponzu sauce for a refreshing and delicious dish!
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So that is going to wrap it up with this special food Simple Way to Prepare Any-night-of-the-week Healthy Japanese Leek and Salted Kombu Seaweed Salad. Thank you very much for reading. I am confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!