Introducing recommended vegetable and mushroom recipes for fall and winter. "Chinese cabbage coleslaw salad," "water vegetables and ham mayopon salad," and "maitake mushrooms with salt and kelp."
Chinese cabbage coleslaw salad recipe
A recipe for coleslaw salad made with Chinese cabbage instead of cabbage. Chinese cabbage and carrots sprinkled with salt and squeezed out are mixed with canned tuna, mayonnaise, sugar and pepper to complete the process.
Chinese cabbage with a fresher texture than cabbage and salad with the power of tuna and mayonnaise that makes chopsticks unstoppable. You can eat it fresh, but it will be more delicious if you leave it for a while and let the taste blend in.
＞＞ Chinese cabbage coleslaw salad recipe
Mizuna and ham mayopon salad recipe
Heat the chopped mizuna a little in the microwave. Discard the water from the mizuna and mix it with ham, mayonnaise, ponzu, sesame and pepper.
The crispy texture and flavor of the mizuna remains firmly, while the texture is moist and easy to eat. The sourness of ponzu and the aroma of sesame are added to the royal road combination of ham and mayonnaise, and the chopsticks go on steadily.
＞＞ Recipe for Mayopon salad of mizuna and ham
Maitake mushroom with salt and kelp
Put Maitake mushrooms & shimeji mushrooms, salted kelp, sake, and olive oil in a heat-resistant bowl. Heat it in the microwave, let it cool until the heat is removed, and let the taste blend in.
A dish that you can enjoy the crispy texture and unique flavor of mushrooms. The taste of salted kelp is well absorbed, so it goes well with rice.
＞＞ Maitake mushroom with salt and kelp
Three recipes that you can easily make and enjoy a fresh taste and a pleasant texture. Please use it as a side dish for dinner or lunch.