Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, vegan-friendly nanohana and aburaage salad. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Great recipe for Vegan-Friendly Nanohana and Aburaage Salad. Everybody loves the soy sauce-mayo combination! This was made by ingredients I had leftover in my fridge. You could also add mushrooms (I recommend shimeji).
Vegan-Friendly Nanohana and Aburaage Salad is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Vegan-Friendly Nanohana and Aburaage Salad is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have vegan-friendly nanohana and aburaage salad using 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Vegan-Friendly Nanohana and Aburaage Salad:
- Make ready 1⁄2 bunch Nanohana
- Take 1 Aburaage
- Get 1 tbsp Vegan mayonnaise
- Make ready 1 tsp Soy sauce
- Get 1⁄2 tsp Ground white sesame seeds
- Get 1 dash Shichimi spice or ichimi spice (optional)
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Instructions to make Vegan-Friendly Nanohana and Aburaage Salad:
- Place the aburaage on top of colander and pour boiling water over it to drain the oil.
- Cook the fried tofu in a frying pan (or griddle, grill, toaster oven) until crisp. Cut into thin and long pieces, about 2 cm in length.
- Cut the nanohana into 5 cm pieces.
- Blanch the nanohana by first boiling the stems for 30 seconds in salted water and then add the leaves for about 1 minute. Drain in a colander.
- Combine the mayonnaise, soy sauce, and ground sesame seeds in a bowl. Mix in the aburaage and nanohana.
- Optionally sprinkle with shichimi or ichimi spice and it's done!
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