Family recipe | Japanese food | Life in Japan | Easy Japanese salad recipe | Vegetarian meal prep | Cheap and healthy | Salad idea | Desk lunch | Fyyd Me
Today I’m sharing my father-in-law’s Japanese salad recipe. I usually like my greens cooked, but I love Japanese salad, especially this one. I don’t know what it is, maybe it’s the dressing — my favorite ones are sesame and onion — or the combination of Japanese ingredients, maybe it’s because the Japanese usually serve veggies in such dainty servings I never feel like I get enough vegetables. When my father-in-law makes this, I always go for another bowl, or more if there’s any left over.
In this Japanese salad recipe, the myoga (Japanese ginger flower) really makes a difference, it gives the salad a distinctive “Japanese taste” and really brightens up the dish. If you can’t find myoga, shiso (perilla leaf) is more widely available and does the job. Add both for a really flavorful Japanese salad. Tip: Try to chill the ingredients beforehand and keep them cool as you prep them so they stay crisp and taste fresher. Hope you try Japanese salad recipe and let me know in the comments below your favorite salad combinations. See you next week!
1 head of lettuce
Bunch of okra (5-7) (optional)
1 stick of celery
1 piece of myoga
1 shiso leaf (optional)
Wash and dry all ingredients.
Cut the cucumber, tomato, celery into slices.
Finely cut the myoga into discs, and, if using shiso, roll the leaf up tightly and slice the shiso into ribbons.
Slice the okra last so your knife and cutting board won’t be slippery.
Tear up the lettuce into bite-sized pieces.
Mix all the ingredients together and serve with your favorite dressing.
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