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グリーンカレーそうめん
考案
00分
Vegetable Potato Salad
Features salad made with Japanese Danshaku Potato and garden-fresh vegetables such as tomato, Mizuna, lettuce and yellow peppers, packed with flavour.
Ingredients (1 serving)
- Japanese Danshaku Potato
- 400 grams
- Tomato
- 30 grams
- Mizuna
- 25 grams
- Lettuce
- 40 grams
- Salad Beans
- 50 grams
- Miscellaneous Grains Rice
- 10 grams
- Yellow Pepper
- 20 grams
- Honwakatou
- 1 tablespoon
- Salt
- 1 teaspoon
Salad Dressing
- Onion
- 20 grams
- White Wine Vinegar
- 1 ⅔ tablespoons
- Honwakatou
- 1 teaspoon
- Salt
- ½ teaspoon
- Olive Oil
- 2½ tablespoons
Food Market Item
Japanese Danshaku Potato
Directions
- Prepare the salad dressing. Put all the ingredients in a bowl and mix thoroughly.
- Cut the potatoes into bite-sized pieces, put them in a pot with 250 millilitres of water, add Honwakatou and salt. Bring the water to a boil and cook potatoes until stick-tender.
- Remove the potatoes from the pot, pour out the excess amount of hot water, then return the potatoes and stir until floury.
- Transfer hot, cooked potatoes to bowl, add 1 tablespoon of salad dressing from step (1) and stir to coat. Put it in the refrigerator for later use.
- Cook the miscellaneous grains rice until tender.
- Slightly cook the yellow peppers.
- Add miscellaneous grains rice, yellow peppers, tomatoes, Mizuna, lettuce and salad beans to step (4), toss well with remaining salad dressing, and enjoy.
