Recipes
Japanese Cuisine > SALADS
Avocado & Crab Salad
Baby Spinach Salad & Grilled Shrimp
Cold Soba Salad with Shiitake Dressing
Cucumber & Wakame Salad
Harusame Salad with Mayonnaise
Harusame Salad with Soy Sauce
Nuta with Negi & Wakame
Potato Salad with Edamame
Satsumaimo Salad
Squid & Bean Sprout Sesame Salad
Avocado & Crab Salad

Ingredients:

Directions:

Cut the avocado in half lengthwise, then remove the pit and the content. Cut the content into cubes and season with lemon juice.
Break apart the crab meat.
Remove the sinew from the celery, then thinly slice.
Mix together (A).
Season all with above, replace in the avocado case and serve.



Preparation Time:
10 mins

Servings:
2 people

Baby Spinach Salad & Grilled Shrimp

Ingredients:

 

Directions:

For the dried miso: makes about 1/2 cup (80g)
Using a palette knife, spread 2/3 cup (180g) miso (any type of cooking miso such as red, white and yellow works well) as thinly as possible on a nonstick baking mat. Place in a warm area to dry out naturally, for 1 to 2 days. Alternatively, dry in a 230F (110C) ovenfor 1 to 2 hours, being careful not to allow the miso to darken. Crumble evenly. Keep in an air-tight container. 
Season the shrimp with salt and pepper. Grill both sides until medium rare and set aside. Deep-fry the leeks at 320F (160) until crisp. Set aside. 
Dress the spinach leaves with the olive oil, truffle oil, yuzu juice, ground pepper, and Parmesan cheese. Mix in the fried leeks. Toss in the Dried Red Miso at the end, right before serving, so it stays crunchy.



Preparation Time:
10 mins

Servings:
2 people

Cold Soba Salad with Shiitake Dressing

Ingredients:

Directions:

In a small saucepan, combine the shiitake with the soy sauce, mirin and ginger and simmer over low heat for 10 minutes. Strain the liquid into a blender and add the sweet chile sauce and oil. Blend until emulsified. Let the dressing cool. 
2. Meanwhile, bring a large pot of lightly salted water to a boil and fill a large bowl with ice water. Boil the soba noodles until tender, 3 minutes. Drain in a colander and set the colander in the ice water. Toss the noodles to cool; drain well, shaking out the excess water, and transfer to a bowl.
Add the carrots, daikon, bean sprouts, sesame seeds and dressing to the noodles and toss to coat. Serve lightly chilled or at room temperature.



Preparation Time:
1 hour

Servings:
2 people

Cucumber & Wakame Salad

Ingredients:

Directions:

Put cucumber in a bowl and sprinkle salt over.
Set aside for about 5 minutes. 
Squeeze cucumber slices to remove the liquid.
Mix vinegar and sugar in a bowl.
Add cucumber and wakame in the bowl and mix well.



Preparation Time:
10 mins

Servings:
2 people

Harusame Salad with Mayonnaise

Ingredients:

Directions:

Put cucumber in a bowl and sprinkle a pinch of salt over. Lightly knead by hands. Set aside for a few minutes. Squeeze cucumber to remove the liquid. Boil harusame noodles, according to the package instruction.
Drain the noodles in a colander and cool them in water. Drain well. Cut them into about 3 inch lengths and put in a medium bowl.
Pour rice vinegar and stir well. Add cucumber, apple, imitation crab or ham strips, and season with mayonnaise.
Add boiled egg and mix well. Add a pinch of sugar to adjust the flavor. Line a serving bowl with lettuce leaves. Serve the salad on lettuce leaves.



Preparation Time:
10 mins

Servings:
2 people

Harusame Salad with Soy Sauce

Ingredients:

Directions:

Boil water in a medium pot. Boil harusame noodles in the pot, according to the package instruction.
Drain harusame noodles in a colander and cool them with cold water. Drain and set aside.
Heat some oil in a frying pan, and make one or two sheets of thin omelet. Cool and slice them into strips.
Cut drained harusame into 2 to 3 inches long. Put the harusame, cucumber, and omelet in a bowl.
Mix sugar, soy sauce, vinegar, and sesame oil in a small bowl. Pour the dressing over ingredients and mix well. Cool the salad.



Preparation Time:
30 mins

Servings:
4 people

Nuta with Negi & Wakame

Ingredients:

Directions:

Boil water in a medium pan and put negi.
Cook until softened. Drain and soak in water to cool.
Drain and lightly squeeze negi to remove some liquid. Mix miso, rice vinegar, and sugar in a bowl. 
Put negi and wakame in the bowl and stir with the miso sauce.



Preparation Time:
10 mins

Servings:
2 people

Potato Salad with Edamame

Ingredients:

Directions:

Fry bacon in a skillet and drain on a paper towel.
Boil potatoes until softened. Drain and put them in a large bowl. Mash them while they are hot.
Season potatoes with rice vinegar and salt.
Add edamame, bacon, and cucumber in the bowl. Put mayonnaise and mix well.



Preparation Time:
20 mins

Servings:
4 people

Satsumaimo Salad

Ingredients:

Directions:

Boil satsumaimo until softened and drain.
Let it cool. Put apple, satsumaimo, and raisons in a bowl and season with mayonnaise.
Spread lettuce on a plate and serve salad on top.



Preparation Time:
10 mins

Servings:
2 people

Squid & Bean Sprout Sesame Salad

Ingredients:

Directions:

Peel the squid and cut into 4-5 cm (1.5 in) thin lengths. Boil them in water mixed with some sake, place in cold water, then drain. (1)
Remove the hard root from the bean sprouts and parboil in lightly salted water. Cut the leek into 4-5 cm (1.5 in) lengths and add in as well. Drain all leave to cool.(2)
Finely chop the red chili pepper and mix with the other ingredients (3).
Lightly roast the sesame seeds until an aroma emanates. Remove and grind about half way then mix with (3).
Add in (1) and (2) and mix well before serving.



Preparation Time:
20 mins

Servings:
2 people