Corn and parsley soy sauce
Parsley is packed with nutrients, and you can cook it without removing the stems, so you can get all the nutrients without wasting any of it
How to make it
1
Remove the tough stems from the parsley
2
Put the parsley with the stems removed into a frying pan and heat it. Add sake, cover and steam for about 3 minutes
3
Once the parsley has softened, add the Happomibijin and canned corn with the juice, stir fry briefly until fragrant, and it's done
material
-
- parsley
- 150g
-
- Alcohol
- 1 cup
-
- Salt-a-sided beauty
- 2 tbsp
-
- canned corn
- 1 can
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