Kikuna Green and Toasted Mushroom Salad
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| Nutritional Value (per serving) |
Calories
Protein
Fat
Carbohydrates
Dietary fiber
Calcium
Iron
Vitamin A (effective)
Vitamin D
Vitamin B1
Vitamin C
Salt equivalent
|
15kcal
2.3g
0.2g
3.6g
2.7g
56mg
1.3mg
1140IU
18IU
0.06mg
13mg
0.7g
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| Ingredients |
Serves 4 |
Kikuna greens
Shiitake mushrooms
Stock
Salt
Dark soy sauce
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240g
80g (4)
100cc (1/2 cup)
0.4g
12g (2 teaspoons)
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| １ |
Boil the kikuna greens until the color turns bright green, and cut into 2cm-long pieces. |
| ２ |
Rinse the mushrooms and toast them over a gridiron. Cut them into thin strips. |
| ３ |
Combine the stock, soy sauce and salt in a pan, and bring to a boil. Add the mushrooms and allow to cool. |
| ４ |
Add the kikuna to 3 and mix all the ingredients. Serve in a dish with the seasoned stock. |
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