Steamed Veggie Salad with Pickled Plum Dressing. Salty and sour pickled plum adds a unique flavour to the dressing which goes so well with Daikon Salad. Combined with soy sauce, the This is one of the salads I had at an Izakaya (Japanese Style Tavern) during my last trip. You can cook Steamed Veggie Salad with Pickled Plum Dressing using.
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You can cook Steamed Veggie Salad with Pickled Plum Dressing using 10 ingredients and 2 steps. Here is how you cook it.
Ingredients of Steamed Veggie Salad with Pickled Plum Dressing
- Prepare 1/4 of kabotcha pumpkin.
- You need 1 of carrot.
- Prepare 8 of sugar snap peas.
- It's 2 of turnip or beetroot.
- Prepare 8 of asparagus.
- Prepare 2 tbsp of pickled plums (seeded)*.
- It's 50 ml of plum liquor*.
- It's 50 ml of roasted sesame oil*.
- Prepare 1 tbsp of honey*.
- You need 1 tbsp of soy sauce*.
Salty and sour pickled plum adds a unique flavour to the dressing which goes so well with Daikon Salad. Combined with soy sauce, the dressing has a typical Japanese touch. This is one of the salads I had at an Izakaya (Japanese Style Tavern) during my last trip. The original salad had daikon and.
Steamed Veggie Salad with Pickled Plum Dressing step by step
- Slice the pumpkins in 2cm width. Peel and cut the carrots in 1cm width batons. Cut off both ends of the okra. Peel the turnip (or beetroot) and cut into sixths. Cut off the hard end of the asparagus and then in halves. Place all vegetable besides asparagus and sugar snap peas in a steamer (warmed) and steam for 3 minutes. Add the asparagus and steam for additional 2 minute..
- Mix the dressing. Remove the seed from the pickled plums, add 1 tsp of plum liquor and chop finely on a board until it turns into a paste. Mix it well with rest of the *ingredients in a bowl. Pour on the steamed vegetable before serving..
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