Potato Salad

   
Hijiki
Sea Salt
Shoyu

 

Ingredientsfor 4 to 5 people

  • Potatoes250g
  • Apple vinegar2 tsp
  • Hijiki3g
  • Soy saucemoderate amount
  • Carrots 30g
  • Sea salt moderate amount
  • Bean sprouts1/2 pack
  • Tofu mayonnaise moderate amount

Directions

  1. Cut potato into cubes 1cm in size and smother until they soften. Add the apple vinegar.
  2. Soak the hijiki in water for 15 minutes. Then cut hijiki 1cm in length and season with shoyu.
  3. Cut the carrots into thin strips and mix with salt.
  4. Add 1,2, and 3 with bean sprouts and mix with tofu mayonnaise.

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