Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, kombu & tuna wasabi mayo salad. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Kombu & Tuna Wasabi Mayo Salad is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Kombu & Tuna Wasabi Mayo Salad is something which I have loved my whole life. They are nice and they look wonderful.
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To get started with this recipe, we must first prepare a few ingredients. You can cook kombu & tuna wasabi mayo salad using 8 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Kombu & Tuna Wasabi Mayo Salad:
- Take 20 g Dry Shredded ‘Kombu’ (Kelp)
- Prepare 1/4 Onion *thinly sliced
- Take 1/2 Carrot *sliced into fine strips
- Get 1 (*95g) Canned Tuna *drained
- Get 1 tablespoon Soy Sauce
- Make ready 1-2 teaspoons Wasabi Paste
- Make ready 2-3 tablespoons Japanese Mayonnaise
- Get Salt *optional
In this video, I teach you what kombu is and why it is so good for healthy diets and weight loss. Please note that this video was originally posted live on. The kombu gives dashi and every dish made from it a rich umami flavor. Kombu can be found at Asian markets and some chain grocery stores.
Steps to make Kombu & Tuna Wasabi Mayo Salad:
- Soak Dry Shredded ‘Kombu’ (Kelp) in cold water for 10 minutes, drain, rinse and drain again.
- In a mixing bowl, place Soy Sauce and Wasabi, stir to combine, then add Mayonnaise and mix. Add all other ingredients and combine well. Season with Salt if required.
Look for kombu with plenty of the cloudy white crystals over. Kombu contains iodine, potassium, magnesium, calcium, iron and iodide. Kombu is generally believed to act as a laxative. Kombu is a Japanese word that describes most any edible kelp from the Laminaria family, though it Most of the kombu sold in stores comes from kelp farms, and is usually available fresh, frozen, dried. Kombu, a kelp seaweed with a robust flavor, thrives off the coasts of China, Japan and Korea.
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