Soba Salad with Scallops and Tomatoes
Refreshingly flavored with grated daikon radish and ponzu sauce
20min
212kcal
630mg
- 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)
Directions
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In a pot, boil the soba in plenty of water. If the pot seems like it may boil over, add some cold water. Once cooked, place the soba in a colander and wash while gently swishing with one hand under running water, then drain completely.
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Cut the mizuna into 3 cm (1.2 in.) lengths and the tomato into 1 cm (0.4 in.) cubes. Drain the canned scallops, then break apart.
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Grate the daikon radish (A), place in a colander to drain off excess moisture. Pour on and mix in the ponzu sauce.
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Combine (1) and (2), add in the ponzu sauce and combine together. Serve on dishes, topped with (3) and the onsen tamago.
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