Chinese-style salad with shirasu
This dish is served with egg yolk sauce. You can also use spinach instead of komatsuna
How to make it
1
Dip the komatsuna in hot water briefly, then squeeze out the water in a colander and chop finely. Wrap in kitchen paper and squeeze to remove all the water
2
Put the komatsuna and [A] in a bowl, mix, and use a ring mold to arrange the mixture on a plate in a circular shape. It's a good idea to make a well in the center
3
Place the shirasu on top, then top with shredded white onions and ginger
4
Make the egg yolk sauce. Steam the eggs for 2-3 minutes until the surface is just solidified, then mix the egg yolks, sesame oil, and soy sauce to make the sauce
5
Pour the fragrant oil heated in a frying pan and egg yolk sauce over the dish, then top with shiso flowers and Japanese peppercorns
Ingredients for 2 people
-
- Komatsuna
- 100g
-
- Whitebait
- 20g
-
- Shredded white onion
- 5g
-
- Shredded ginger
- 5g
-
[A]
- salt
- A little
-
- sugar
- A little
-
- Sesame oil
- 1 tablespoon
-
[Egg yolk sauce]
- egg
- 1 piece
-
- Sesame oil
- 2 tsp
-
- soy sauce
- 1 tsp
-
- Perfume
- A little
-
- For flower topping
- A little
-
- For sansho pepper
- A little
[PR]
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