An easy hot salad made by using microwave. A side dish that’s suitable for summer: the ponzu and mayonnaise along with the spiciness of shichimi togarashi (seven flavored spices) give a refreshing taste. It is also delicious to eat it chilled! Apart from Shimeji mushroom, you can also try with other types of mushrooms! You can keep it in fridge for about 3 days.
Portion for two
- Bean sprouts, 1 bag
- Shimeji mushroom, 1/5 pack
- Tuna, 1 can
- Mayonnaise, 2 tablespoons
- Ponzu, 1 tablespoons
- Shichimi togarashi, ½ teaspoon
- Salt, little
How to make
- First, cut away the hard tip of shimeji mushroom and loosen it.
- Put the bean sprouts into a heat –resistant bowl, covered with wrap then heat in microwave for about 2 minutes and 30 seconds (600W).
- Add in tuna and seasonings and mix well. Serve in a plate. It’s done.
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