Rakuyaku Salad

Cook time30

Total time30

Course: Appetizer

Cuisine: Japanese

Servings: 2 serves

Author: Yuko Asano@Kuracooking

Cost: 300 yen

Ingredient

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!