Served with celery and shiso leaves salad, plum dressing and assatsuki
A refreshing appetizer that can be made in 2 minutes using Kataoka style French dressing. Just add a little effort to the base dressing and make it an addictive salad.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Slice the celery diagonally and sprinkle lightly with salt, then squeeze out the water when it's soft. Cut cucumbers into 5mm round pieces and cut into rear rods. Chop the shredded leaves.
2
Mix all the ingredients from A (ume dressing) into the basic French dressing and add the clams.
3
Add 2 to the squeezed celery, mix and serve in a bowl.
4
Place cucumbers and shiso leaves on top.
Materials 1 person
-
- celery
- 100g
-
- salt
- Appropriate amount
-
- Asatsuki small cut
- 1 tablespoon
-
- Cucumber
- 1-2cm
-
- Ooba
- 2
-
[A]
- French dressing (basic)
- 50ml
-
- Plum meat slapped
- 18g
-
- Chop the onion
- 20g
-
- Lemon juice
- A little
-
- salt
- A little
-
- Pick it
- A little
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