Komatsuna with Mentaiko Mayonnaise

1. 1

   Blanch the komatsuna in salted water, then drain.

2. 2

   Cut into 4 cm strips and drain again.

3. 3

   Squeeze out the water, toss with the soy sauce and set aside to cool.

4. 4

   Remove the membrane from the mentaiko and combine with the ingredients.

5. 5

   Just before eating, squeeze out any excess water from the komatsuna, and toss it with the mentaiko.

6. 6

   Add the ingredients to taste and it's done.

7. 7

   Here is the spinach version:

* Per serving · 4 servings · Values may vary.

No additional tips available.