Carrots with Ground Soybean and Sesame Dressing

1. 1

   Finely julienne the carrot, and blanch briefly in boiling water.

2. 2

   Drain into a colander or sieve.

3. 3

   Finely julienne the turnip, sprinkle with a little salt and let rest for a while.

4. 4

   When the turnip starts to get limp, squeeze out excess water with the carrot and plate.

5. 5

   Grind the toasted sesame seeds until it starts to get moist and oily.

6. 6

   Add the kinako and sugar and mix, then add the rest of the flavoring ingredients and mix well.

7. 7

   Pour over the salad, add the julienned shiso leaves as garnish and you're done.

* Per serving · 4 servings · Values may vary.

No additional tips available.