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Saturday, December 5, 2020

Renkon salad 蓮根サラダ

This is a simple salad made using renkon. This is not even a recipe. 


Besides the renkon, I added blanched broccoli and skinned Campari tomato and dressed them with Yuzu mayonnaise which I concocted from Hellman’s mayonnaise. 



Ingredients: (amounts are all arbitrary)
Fresh renkon, skinned and cut into wedge-shaped bite-size chunks (called “rangeri” 乱切りby cutting on bias,  turn 45 degree again cutting on bias.
Boil it in water with a splash of rice vinegar for 10 minutes, drain and let cool.
Blanched broccoli floret and skinned Campari tomato.

Dressing:
1tbs Hellman’s mayonnaise
1 tsp of Yuzu juice (from the bottle)
1/4 tsp. sugar

This dressing tastes really similar to the commercial Yuzu mayonnaise we bought recently. This combination of vegetables works well—the nice crunchy texture of renkon and slightly less crunchy broccoli.

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