Trough Shell Salad

Trough Shell Salad

Deep flavor achieved using white miso.

Cooking time
10 minutes
  • Nutrition facts are for one serving.
  • This recipe uses ingredients for raw or semi-cooked consumption.
    To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

25 g (0.9 oz)

1 stick

1/2 stick

1.5 bunches

1/2 bunch


1/3 tsp

1 tbsp

vegetable oil

1 tbsp


  1. Thinly slice the celery. Cut the cucumber vertically in half, then slice at an angle into thin pieces. Remove the thick stem from the watercress and break into small pieces by hand. Divide the chive into 3 cm (1.2 in) lengths.
  2. Form the dressing by mixing (A) in a bowl. Add in the trough shell meat and mix together well.
  3. Dress (1) with (2) and serve in a bowl.

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