Chinese-style salad with shirasu
A dish with egg yolk sauce. You can also use spinach instead of komatsuna.
How to make it
1
Quickly dip the komatsuna in hot water, then open it in a colander, squeeze out the water, and chop it into small pieces. Wrap it in kitchen paper and squeeze it out to thoroughly remove any moisture.
2
Put the komatsuna and [A] in a bowl, mix, and use celcles to place on a plate to form a circular shape. It's good to hollow the center.
3
Top with shirasu and top with shredded white green onions and ginger.
4
Make egg yolk sauce. Place the eggs in a steamer for about 2-3 minutes so that only the surface is firm, and mix the egg yolk, sesame oil, and soy sauce to make a sauce.
5
Pour it with heated balm oil in a frying pan, egg yolk sauce, and topped with the sardine flowers and sansho pepper.
Ingredients for 2 people
-
- Komatsuna
- 100g
-
- Shirasu
- 20g
-
- Shredded white leeks
- 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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