Autumn｜Fruits｜Japanese｜Vegetables｜柿とかぶの塩昆布和え
Persimmon and Turnip Tossed with Salted Kelp
Culinary Workshop Culinary Art 2013.Oct.
Ingredients
| Persimmon | 1 ... Cut in half, then slice each half into 8 pieces |
| Turnip | 2 ... Cut in half, then slice each half into 6 pieces |
| Mizuna Greens | 30g ... Cut into 3cm lengths, soak in water, and drain |
| Shio Kombu (Salted Kelp) | 15g |
Steps
- Gently toss the persimmon, turnip, and mizuna greens with the shio kombu.