* credits to @jeffreyveggielife, my vegan cuisine teacher
Ingredients:
Burdock 90g - rub clean and slice
Carrot 90 g - clean, remove skin and slice
Seasoned Monkey Mushroom 80g - pan fried and slice (I used the one which is frozen and purchased from Kowloon City 廣益行)
大葉 (looks like Shiso leaves, but bigger in size) - roll it up and slice
Japanese Mustard (水菜) rinse and spin cut into salad size
pickled plums - remove seeds and mash it
Sesame - 3tbsp - grinded
Salad Sauce:
Soy Sauce x 2tbsp (I used Kikoman 萬字牌 特選丸大豆減鹽)
Brown Sugar (or monk fruit sugar) x 1.5 tbsp
mirin x 2 tbsp
How to Make it:
1. Cook the sauce. Once boiled, turn to medium low heat and cook for 5 min. Then set aside to a bowl.
2. Heat up a pan, add sesame oil and stir fry the burdocks and carrots in medium fire, can add 1-2tbsp of water, until they are cooked - "crunchy soft".
3. Add the cooked burdock and carrots to the bowl with the salad sauce. Sprinkle with 2/3 of the grinded sesame on top. Cover with cling wrap and place to fridge.
4. Once cooled and ready to eat, take out the bowl from the fridge, add the mashed pickled plums, the sliced shiso leaves, the sliced Monkey Mushrooms and the Japanese Mustard and mix well.
5. Use hand to plate on serving dish or bowl, sprinkle the remaining grinded sesame on top.
Enjoy!
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