Mizuna Salad
Ingredients(Servings: 2)
Directions
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Boil the mizuna, rinse in cold water, squeeze out excess moisture, cut into 4 cm (1.6 in.) lengths, squeeze dry again.
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Cut the carrots into matchstick strips and quickly boil.
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Mix the sesame powder into (A), add in (1) and (2) to dress the vegetables and serve in bowls.
Cooking Basics
Carrots - matchstick juliennes
Cut a peeled carrot into 4 to 5 cm (about 2 in.) pieces lengthwise, and slice each piece into 3 mm (0.1 in.) wide planks, gradually sliding and stacking the slices. Lastly julienne these into 3 mm (0.1 in.) width thin sticks.
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