Two Kinds Of Spinach Salad (Japanese Style)
Two Kinds Of Spinach Salad (Japanese Style)

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, two kinds of spinach salad (japanese style). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Two Kinds Of Spinach Salad (Japanese Style) is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Two Kinds Of Spinach Salad (Japanese Style) is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have two kinds of spinach salad (japanese style) using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Two Kinds Of Spinach Salad (Japanese Style):
  1. Make ready see steps 1-3 For the sesame sauce salad
  2. Make ready 100 grams Spinach
  3. Get 3 to 4 Imitation crab sticks
  4. Prepare 1 1/2 tbsp ◎ Sugar
  5. Take 2 tsp ◎ Soy sauce
  6. Take 1 tsp each ◎ White sesame seed paste, sake, mirin
  7. Prepare 1 tbsp or (to taste) ◎ Ground white sesame seeds
  8. Get see steps 4-6 For the mustard vinegar miso salad
  9. Make ready 100 grams Spinach
  10. Prepare 1 can Canned tuna
  11. Take 1 tbsp ☆ Vinegar
  12. Get 1/2 tbsp each ☆ Miso, sugar
  13. Prepare 1 tsp ☆ Condensed milk
  14. Prepare 1/2 tsp each ☆ Mayonnaise, Japanese mustard paste
Instructions to make Two Kinds Of Spinach Salad (Japanese Style):
  1. Here's the first kind: Spinach and Crab Stick Sesame Sauce Salad.
  2. Blanch the spinach in salted boiling water, refresh in cold water, drain and squeeze out well. Cut into the same length as the crab sticks. Shred the crab sticks.
  3. Mix the ◎ ingredients together in a bowl, add the spinach and shredded crab stick and combine. Transfer to serving plates.
  4. Spinach Salad With Mustard Vinegar Miso:
  5. Blanch the spinach in salted boiling water, refresh in cold water, drain and squeeze out well. Cut into easy-to-eat pieces. Drain the oil from the tuna.
  6. Mix the ☆ ingredients together in a bowl, and add the spinach and tuna in that order. It's easier to mix that way.

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