 
| Chicory leaves |
2 |
| Carrot |
10g |
| Daikon (Japanese radish) |
15g |
| Pickled-ume dressing |
Pickled ume pulp |
1 teaspoon |
| Vinegar |
1/2 teaspoon |
| Vegetable oil |
1 tablespoon |
| Soy sauce |
Small amount |
| Pepper |
Small amount |
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１Place the pickled-ume pulp in a bowl, and add the vinegar to stretch it. Add the vegetable oil and mix well using a whisk. Season the dressing with soy sauce and pepper.
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１Peel the chicory leaves, then rinse and dry them.
２Cut the carrot and daikon into thin sticks, soak them in cold water and drain.
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Place the carrot and daikon sticks in the hollow of each chicory leaf, and pour the dressing over them.
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Tsuji Gourmet Academy | Recipes
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