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Ingredient
Kombu & Tuna Wasabi Mayo Salad
Introduce
Chef :
Hiroko ListonKombu & Tuna Wasabi Mayo Salad
I want to encourage people who are not familiar with sea vegetables to try them. Some types of sea vegetables, that I am trying not to call ‘seaweeds’, have slimy texture and fishy smell. I understand it might be challenging for some people to eat them. I think ‘Kombu’ (kelp) is easier to try. Dried shredded kelp can be simply soaked in water and used for cooking or salad. Try this salad. I hope you like it.
Ingredient
Food ration :
2 to 4 servings
1 tablespoon
Soy Sauce
1-2 teaspoons
Wasabi Paste
2-3 tablespoons
Japanese Mayonnaise
Cooking instructions
* Step 1
Soak Dry Shredded ‘Kombu’ (Kelp) in cold water for 10 minutes, drain, rinse and drain again.
* Step 2
In a mixing bowl, place Soy Sauce and Wasabi, stir to combine, then add Mayonnaise and mix. Add all other ingredients and combine well. Season with Salt if required.
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