Rakuyaku Salad

Rakuyaku Salad

Cook Time30 minutes
Total time30 minutes
Course: Appetizer
Cuisine: Japanese
Servings: 2 serves
Author: Yuko Asano@Kuracooking
Cost: 300 yen

Ingredients

  • 4 pieces Scallion
  • 1 Tomato
  • 1/2 Celery
  • 3 tbsp Scallion soup
  • 1 tsp White soy sauce
  • 1 tbsp Sesame oil
  • a lot Love

Scallion soup

  • 80 ml Rice vinegar
  • 50 g Sugar
  • 15 g Salt
  • 30 ml Mirin (sweet cooking rice wine)
  • a lot Love

Instructions

  • Cut scallion into 4 equal pieces lengthwise.
  • Cut tomatoes into cubes, cut celery into 5cm lengths and slice lengthwise into thin strips.
  • Pickled 1 and 2 in a mixture of the scallion soup, white soy sauce, sesame oil, and love.

Notes

This pickle is suitable for summer. Eating celery and rakkyo during the rainy season removes excess moisture from the body. Scallion soup is a good seasoning. Please use it well!
©2022 Yuko Asano

Category: recipe(all) / Vegetables Tag:

Author:Yuko Asano / Kuracooking
浅野優子
I run a cooking school "Kura Cooking" in Iwakura City, Aichi Prefecture. I love "eating," "searching for delicious food," "making delicious food," and "creating new dishes," and I love to entertain people with my cooking ideas. If you are interested in Kura Cooking. Please contact us and we will be waiting for you in our classroom which is renovated warehouse built more than a century ago.