Japanese

Salad Soy Recipe

Crunchy Lotus Salad

Crunchy Lotus Salad

Ingredient: 4 servings
  • 250g Lotus Root (peeled and cut into 5mm slices)
  • Vinegar (to taste)
  • 4 leaves Italian Parsley (cut into bite-sized pieces)
  • 4 Sticks Shredded Imitation Crabmeat
  • A
  • 3 Tbsp Salad Soy Sauce
  • 3 Tbsp Mayonnaise
  • Shichimi (7 mixed spice) to taste
  • Salt & Pepper to taste
Preparation
  1. Cut sliced lotus root into 5mm pieces and soak in vinegar water for 3 minutes.
  2. Quickly boil in water seasoned with a little vinegar, then drain.
  3. Mix A in a bowl and add lotus root, crab, and parsley. Arrange on a plate and enjoy.

Mild Asparagus Risotto

Mild Asparagus Risotto

Ingredient: 4 servings
  • 1.5 Cup Rice
  • 4-5 Asparagus
  • ½ Onion
  • 3 Tbsp Corn
  • 3 Tbsp Olive Oil
  • 10g Butter
  • 4 Tbsp White Wine
  • 5 Tbsp Powdered Cheese
  • 4 Tbsp Salad Soy
  • Salt & Pepper (to taste)
  • <Soup>
  • 2 Chicken Bouillon
  • 24 oz Water
Preparation
  1. You do not have to wash the rice, but if you would like you can wash and drain it.
  2. Chop onion. Wipe dirt off mushrooms and cut into small pieces, Cut asparagus into 1 inch pieces.
  3. Put water in a pot, boil, add chicken bouillon and boil again to make a soup.
  4. Put butter and olive oil in a different pot on medium heat and stir fry onions. Add the rice when the onions are clear. Mix together, add white wine and cook until the rice is translucent.
  5. Add 10 oz of the < soup > . If the soup evaporates, add the rest of the soup. And continue to cook.
  6. When there is a little soup left in the pan, add the Salad Soy, asparagus, mushrooms, and corn. Mix all together and cook.
  7. Taste the rice and turn the heat off if the middle of the rice is still a little hard. (If the rice is still a little too hard, add water and cook to your desired softness.) Add the powdered cheese, mix it in and arrange on a plate.