Boiled Vegetables and Whitefish

Boiled Vegetables and Whitefish

A simple seafood salad side-dish.

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: 0.4)

Ingredients(Servings: 0.4)

120 g (4.2 oz)

small serving

small serving

1 piece

as needed


  1. Thinly slice the myoga and perilla leaves. Cut the onion into little pieces and the daikon radish sprouts into 2-3 (1 in) cm lengths. Finely chop the ginger, mix all and set aside.
  2. Thinly slice the whitefish and arrange on a plate.
  3. Break apart and boil the broccoli, cauliflower and place on a plate along with the shredded vegetables from (1).
  4. Season with soy sauce and enjoy.

Cooking Basics

Ginger - mincing

Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.


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