Lotus Root, Tuna and Natto Salad

1. 1

   Slice the lotus root into half moons, soak in water, boil until as soft as you like, then let cool.

2. 2

   Drain the water from the tuna.

3. 3

   Put it in a bowl with the natto and natto sauce, and the ingredients marked .

4. 4

   Mix well and combine with the lotus root from Step 1.

5. 5

   Scatter the mizuna greens cut into 2 to 3 cm pieces (if using) on a plate and top with the mixed ingredients from Step 2.

* Per serving · 4 servings · Values may vary.

No additional tips available.