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Sea Vegetable & Avocado Salad with Tangy Umeboshi Sauce

July 18, 2014

Sea Vegetable & Avocado Salad with Tangy Umeboshi Sauce

This Japanese salad is delicious and tangy from the Umeboshi Puree, contrasted with the deep savoury flavour of the sea vegetable Dulse.

Serves 4 - Preparation time 20 mins

Ingredients

Tangy Umeboshi Sauce

Method

  1. Soak dulse in cold water for few minutes and then squeeze water out.
  2. Branch sugar snap peas in salted boiling water for 1 minute then drain under cold running water. Run the water until peas becomes completely cold.
  3. Cut avocado into half first then take the stone out and peel. Cut them into segments.
  4. Mix all the ingredients for Umebpshi sauce in a large mixing bowl. Mix them well until the texture becomes sticky and shiny.
  5. Add dulse and sugar snap peas into the bowl and mix them well making sure all the dulse gets the sauce evenly. And then add the avocado and sesame seeds and gently toss them taking care avocados don’t lose the shape.
  6. Serve in the individual bowls.

Chef

Reiko HashimotoReiko Hashimoto

Reiko was born in Kyoto, the ancient capital of Japan. She grew up in a traditional Japanese family with a food-fanatic mother, who has shaped her love of Japanese cooking today.

London has been Reiko's home for the last 14 years and she runs Hashi Cooking, a Japanese cookery school, from her home in Wimbledon.  Reiko offers classes and courses  for absolute beginners, right through to professional chefs.  Reiko's philosophy is to make authentic Japanese cookery accessible to all.

In 2011, Reiko released her first cookbook - 'Hashi, A Japanese Cookery Course', based on many of the recipes from her courses.  The book has been a great success amongst beginners and professional chefs and she is in the process of writing a second.

Reiko has also appeared in the media, featuring on programmes such as Good Food Live and The Great British Kitchen, working with notable chefs John Torode, Gino D'Acampo and Hardeep Singh Kholi.

www.hashicooking.co.uk





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