Japanese Guppy House Salad Recipe From Guppy By Ai on Food

tofu

🥗Healthier: edamame

💰Cheaper: canned chickpeas

Edamame adds protein while being lower in calories than tofu.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats with a milder flavor.

Start by using a Japanese mandolin to shave the vegetables into thin slices.

Trim the edges of the cucumber before slicing.

After slicing, roll the vegetable shavings up and skewer them to hold their shape.

Prepare a bowl of ice-cold water and plunge the skewered vegetables into it.

Remove the skewers after chilling to keep the curls intact.

In a mixing bowl, combine the radish, carrot, cucumber, and beetroot.

Prepare the dressing by mixing extra virgin sesame oil, grated radish, apple, sesame seeds, soy sauce, mirin, sake, ginger, and garlic.

Add a bit of Japanese mustard to the dressing, being cautious as it is more pungent than wasabi.

Gently toss the salad with the dressing using chopsticks.

Arrange the salad on a serving plate or dish.

Slice canned palm hearts and add them to the salad.

Include sliced asparagus and broccoli in the mixing bowl.

Add sliced bamboo shoots and any seasonal vegetables like shingu leaves or baby spinach.

Mix everything together with a bit more dressing.

Top the salad with additional shavings of radish, carrot, cucumber, and beetroot.

Sprinkle chopped spring onion and toasted sesame seeds on top, along with flax seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens