Mizuna and Yam Natto Salad
A healthy salad with Chinese yams and Japanese natto.
10min+
110kcal
500mg
- Nutrition facts are for one serving.
- Time to soak is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Cut the mizuna into 4 cm lengths (1.6 in). Divide the daikon radish into thin rounds, then each round into sticks. Soak all in ice water, remove and dry.
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Soak the yam in vinegar-water, remove and cut into thick sticks.
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Boil the mirin from (A) for 1 to 1.5 minutes to boil off the alcohol content. Mix well with the remaining ingredients forming the dressing. Lastly, mix in the natto.
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Pile (1), (2) and (3) in a bowl. Sprinkle katsuobushi on top and serve. Mix well before eating.
Cooking Basics
Daikon radish - matchstick juliennes
Peel the daikon radish, cut into 4 to 5 cm (1.5 to 2 in.) width pieces, and slice these each into planks around 3 mm (0.1 in.) wide, gradually sliding and stacking these planks. Lastly, thinly cut into widths of around 3 mm (0.1 in.).
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