A Japanese Mom shows how to make a popular Japanese Pietro-style dressing from her hometown. It is said that it is a magic dressing that makes people who don’t like vegetables fall in love with them. It’s tasty over salads, steamed vegetables, and even raw cherry tomatoes! Add wasabi for an extra kick and sprinkle it over a salad with your favorite fresh sashimi, making it a rich and delicious treat. This is a recipe that can be used as a salad for your regular meal or as a special dish for hospitality. ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvC... ❥ Instagram : https://www.instagram.com/hungrycooki... ============================================================= ● Ingredients ・ Spring salad mix ・ Onion ... 1/4 ・ Radish ... 1 ・ Mushroom ... 1 ・ Avocado ... 1/2 ・ Your favorite sashimi ・ Tobiko ・ Dry parsley ・ Wasabi +++ Dressing +++ ・ Onion ... 1/2 ・ Carrot ... 1/2 ・ Black olives ... 3 ・ Salt ... 1/2 tablespoon ・ Sugar ... 1 tablespoon ・ Soy sauce ... 4 tablespoons ・ Oil ... 160cc ・ Vinegar ... 80cc ・ Black pepper ● Cooking Recipe ~ Pietro-style dressing ~ (Make one day before and let it sit in the refrigerator overnight) ① Grate onions and carrots. Mince black olives into small, coarse pieces. ② Add soy sauce, vinegar, salt, sugar, black pepper, vegetables from the previous step, and a little wasabi (if you would enjoy some spice) to the oil. Stir well. ~ Salad ~ ③ Slice the onion. Rub in a pinch of salt and leave it for 2 to 3 minutes, then soaking in water for about 5 minutes to remove the spiciness/acidity. After soaking, drain the water from the onions and squeeze tightly to remove remaining water. ④ Thinly slice mushrooms and radishes. Slice the avocado and sashimi in a size that is easy to eat. ⑤ Place the Spring salad mix onto a plate, sprinkling the sashimi, radishes, mushrooms, avocado, and onion over the top. Dollop Tobiko and dried parsley as a topping and pour in dressing with a heavy hand. ● Cooking tips ・ Make the dressing one day in advance and let sit overnight in the refrigerator. The taste will be deeper and more nuanced as the acids break down and engorge the vegetables and olives with a savory taste. ・ Try the leftover dressing over chilled tomatoes. It's so yummy! ・ A sharp knife is essential to cutting the sashimi at an angle. By cutting at an angle, you have more surface area to cover with sauces and coat your tastebuds.
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