Empty My Fridge
Chopped Salad Recipe - Japanese Cooking 101
Ingredients
- Sweet potato1
- Oil3 tbsp
- Broccoli1
- Carrot½
- Romaine lettuce4 leaves
- Red onion¼
- Cucumber1
- Cherry tomato8
- Edamame bean · cooked½ cups
- Tea1 cup
- Miso · paste1 tbsp
- Sugar1 tsp
- Rice wine vinegar2 tbsp
- Parmesan cheese · grated1 tbsp
- Garlic · grated¼ tsp
Instructions
- Peel the sweet potato and dice it into 12 mm (1/2 inch) cubes. Coat with oil and roast at 400°F for 25 minutes. Cool and set aside.
- Cut the broccoli into small florets, boil for 2 minutes, then drain, cool and chop small.
- Cut the carrot into thin matchsticks, the lettuce into 12 mm (1/2 inch) squares, the red onion into 6 mm (1/4 inch) cubes, the cucumber into 1/2 inch cubes, and halve the cherry tomatoes. Cube the pork into 1/2 inch pieces.
- Whisk all the dressing ingredients together well.
- Put all the prepared vegetables, pork and edamame in a large bowl and toss with the dressing.
Summarized from Japanese Cooking 101's video. Watch it for the details.
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GarlicOnionCheeseTomatoCarrotParmesan cheeseRed onionCucumber
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