Lotus Root, Tuna and Natto Salad

Name: Lotus Root, Tuna and Natto Salad
Yield: 2 servings
Cuisine: American
Ingredients: 1 Lotus root; 1 can Tuna (in water); 1 Natto (and sauce); 1 Mizuna greens (optional); 1 tbsp ●Ponzu; 1/2 tsp ●Garlic (grated); 1 tbsp ●Mayonnaise; 1 tsp ●Sugar; 1 dash ●Black pepper

cookpad.japan @cookpad_jp

I wanted to eat a Japanese-style salad with lotus root, which I love.

For the lotus root, boil it but make sure that it still retains its crunchy texture.
The mizuna is optional. Recipe by *sarasa*

I wanted to eat a Japanese-style salad with lotus root, which I love.

For the lotus root, boil it but make sure that it still retains its crunchy texture.
The mizuna is optional. Recipe by *sarasa*

cookpad.japan @cookpad_jp

I wanted to eat a Japanese-style salad with lotus root, which I love.

For the lotus root, boil it but make sure that it still retains its crunchy texture.
The mizuna is optional. Recipe by *sarasa*

I wanted to eat a Japanese-style salad with lotus root, which I love.

For the lotus root, boil it but make sure that it still retains its crunchy texture.
The mizuna is optional. Recipe by *sarasa*

Saved

Ingredients

2 servings

1Lotus root
1 canTuna (in water)
1Natto (and sauce)
1Mizuna greens (optional)
1 tbsp●Ponzu
1/2 tsp●Garlic (grated)
1 tbsp●Mayonnaise
1 tsp●Sugar
1 dash●Black pepper

Saved

Steps

1

Slice the lotus root into half moons, soak in water, boil until as soft as you like, then let cool.
2

Drain the water from the tuna. Put it in a bowl with the natto and natto sauce, and the ingredients marked ●. Mix well and combine with the lotus root from Step 1.
3

Scatter the mizuna greens cut into 2 to 3 cm pieces (if using) on a plate and top with the mixed ingredients from Step 2.