和食🍢酢の物：watercress salad
0
人做过这道菜
aoye
摘自 Pickled Plum 2019。
用料
| watercress 西洋菜 | 6杯 |
| peanut butter 花生醬 | 3勺 |
| honey 蜂蜜 | 1/2 茶匙 |
| rice vinegar 米醋 | 1 茶匙 |
| soy sauce 日式醬油 | 1 1/2勺 |
| mirin 味醂 | 2勺 |
| 盐 |
和食🍢酢の物：watercress salad的做法
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Bring a medium sized pot of water (about 6 cups), salted with 1 tablespoon kosher / sea salt, to boil.
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Put the peanut butter, honey, rice vinegar, soy sauce, and mirin in a medium bowl. Whisk until smooth and set aside.
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Rinse the watercress, drain and separate the leaves from the stems.
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Roughly chop the stems and add to the boiling water along with the leaves. Cook until the stems are tender but yielding a soft crunch (about 2-3 minutes).
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Drain, rinse under cold water and softly squeeze out excess water. Gently pat the watercress dry with a paper towel and add to a mixing bowl. Pour the dressing over the watercress and toss until the watercress is evenly coated.
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Serve.
小贴士
🔴 This Japanese watercress salad will keep for up to 4 days, refrigerated and in a storage container.
