Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, izakaya style shio-koji salad with pea sprouts and cabbage. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Great recipe for Izakaya Style Shio-koji Salad with Pea Sprouts and Cabbage. I use a salt-based dressing for this salad which my husband loves. He likes it so much that we run out right away. I recommend this dish because it contains plenty of vitamins and minerals!
Izakaya Style Shio-koji Salad with Pea Sprouts and Cabbage is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Izakaya Style Shio-koji Salad with Pea Sprouts and Cabbage is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have izakaya style shio-koji salad with pea sprouts and cabbage using 5 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Izakaya Style Shio-koji Salad with Pea Sprouts and Cabbage:
- Get 1/4 Cabbage
- Take 1/4 bunch Pea sprouts
- Prepare 1 tbsp Sesame oil
- Get 1/2 tbsp Shio-koji
- Take 1 dash Sesame seeds
It's much tastier if you let. See more ideas about recipes, food, cooking. Combine the lotus root, carrot and sprouts in a bowl. Add the dressing and toss to combine.
Instructions to make Izakaya Style Shio-koji Salad with Pea Sprouts and Cabbage:
- Cut the cabbage into thin strips. Cut the pea sprouts into 3 cm lengths and combine both the cabbage and sprouts in a bowl.
- Add the sesame oil and shio-koji to the bowl and mix well. It will become tastier if you let it sit in the fridge for about 10 minutes.
- Serve onto a plate and sprinkle the sesame seeds to finish.
- I'm growing these nutritious pea sprouts at home. By simply watering them daily, they are ready to eat in 2 weeks. They can be used in many dishes like miso soup and hot pots.
Combine the lotus root, carrot and sprouts in a bowl. Add the dressing and toss to combine. Top with some salmon roe to serve. Heat the olive oil in a medium frying pan over high heat. Here we use a traditional trio of cabbage, carrot and bean sprouts, but you can also get creative: try corn, snow peas or shredded kale.
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