Ingredients
Mizuna: 400g
(A) Chopped Kelp: 5g
(A) Chili Pepper (sliced): 2
(A) Salt: Just under 1 tablespoon (approx. 12g)
Directions: Cooking time: 10 minutes (Marinating time: ½ day)
1) Wash the mizuna and cut off the stems. Pour boiling water over it to enhance its color, then cool under running water and drain.
2) Cut the mizuna into 2cm pieces, drain, transfer to a plastic bag, and add (A).
3) Knead the bag and marinate in the refrigerator for about ½ day.
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