Japanese｜Seafood｜Winter｜小松菜と塩辛の柚香ごま和え
Komatsuna and Salted Squid Dressed with Yuzu and Sesame
Culinary Workshop Culinary Art 2014.Jan
Ingredients
| Komatsuna (Japanese Mustard Spinach) | 120g |
| Salted Squid | 3 tbsp |
| Ground Sesame | 1 tbsp or more |
| Yuzu Peel | As needed ... Julienned |
| Yuzu Bowl | As needed |
Steps
- Quickly boil the komatsuna to retain its crunchiness, then cut into 1.5cm lengths.
- Mix the drained komatsuna with salted squid and ground sesame, and sprinkle with yuzu peel.
- Serve in a yuzu bowl.