Nutritious Lotus Root, Hijiki, and Bean Salad

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*

This is a variation of "Kinpira Gobo" (stir fried spicy burdock root). If you add mayonnaise to kinpira, it becomes a delicious, earthy salad. I made this version with lotus root as a variation!Recipe by Raby

A salad seasoned with my favorite homemade dressing.The hint is to avoid blanching the vegetables for too long. Even it it may seem a bit firm, it'll soften in residual heat. Don't soak the lotus root and the burdock in cold water after they're cooked. Recipe by Chiton

I just came up with this off the top of my head. I also recommend you enjoy it with French dressing.In Step 3, fry the lotus root until browned.If you are not using sushi vinegar, make your own by combining 1 tablespoon of vinegar with sugar and salt.If you just use vinegar, it won't have a mellow taste, so make sure you add a little sugar as well. Adjust the amount of dressing ingredients to your tastes. Recipe by Yuuyuu0221

I wanted to introduce my children to different ways to eat lotus root, since I love lotus root myself.Even if it's a bit of a bother, the sesame seeds will be much better if you toast them.Make sure to drain the lotus root very well after boiling it or it will be too watery.The cooking time is kept short in order to preserve the crispy-crunchy texture.Try the salad with tuna instead of ham.You can halve the amounts, since this is a lot of salad. For 4 servings. Recipe by Mamimeron

The sweet taste of sweet potatoes pairs well with the crunchy texture of lotus root. The peanut butter adds a rich flavor.The origin of this recipe: I had a lotus root and sweet potato salad at an Italian bar that was incredibly delicious. When I asked what was in it, they said peanut butter! I tried to replicate it and it turned out great.

★Featured in a recipe book & entered into the 500-recipe hall of fame, thank you so much★Use whole grain mustard for a Western style, or Japanese mustard for a Japanese style. Feel free to choose based on your menu preferences♡The origin of this recipeIn Ibaraki, you can get great lotus roots at a low price. Since I came to the production area, I wanted to create a recipe. I made it into a salad where you can enjoy the crunchy texture✿

This is a recipe that I came up with while trying to think of a non-stew recipe that could use gochujang. The mild yet deeply-flavoured gochujang mayonnaise is addictive! Try it with other vegetables of your choice or steamed chicken, I'm sure it'll taste great ♪Soak the lotus root in water after slicing it to prevent it from changing colour. It's best to slice the lotus root as thinly as possible. Drain the lotus root as soon as it turns semi-translucent. If you boil it too much it'll lose its crispiness so be careful. Recipe by Daizou

I learned this recipe from my mother, who used to be a flight attendant for Japan Airlines long long ago.They served this salad in First Class. It was very popular, even though it was so simple. On board, there were apparently two types of dressing you could choose from.If you use a small lotus root you can use the slices without cutting them up for a cuter appearance (cut the larger slices in half).If you can, try to use the thicker leaves on the inside of the Chinese cabbage. Otherwise it will become watery and slushy. Make sure you thoroughly dry off the water after washing them. Recipe by Setsubunhijiki

I came up with a healthy recipe, which contains a lot of nutritients and that's especially good for women.Lightly flavouring the hijiki seaweed is key.It helps the hijiki seaweed absorb the ponzu better.You can substitute mizuna with lettuce, and it's still delicious. Recipe by Poron526

Be careful not to let it burn when you stir-fry. Recipe by Kamekichi

This is a recipe that I learned from my relative when I had it at their house.There's nothing to it!It can be made in no time! Recipe by Kojima ponsuke

I love burdock root (gobo) salad. I've been making this for ages since it's a firm family favorite. It's great to pack in lunchboxes too!Pay attention when you're adding the seasoning ingredients at Step 5. Also be sure to dry the vegetables well in the prior step, or the salad will be watery. For 2-3 servings. Recipe by Donpintan

I received a lot of delicious pears, so I wanted to somehow use them. That's when I decided to make a sweet sauce.Cook the lotus root and sweet potatoes well, then turn off the heat and coat in the sauce. Recipe by Yumemiru Usaringo

I take macrobiotic cooking lessons. I arranged my grandmother's kimpira dish into a macrobiotic style.Serve on a plate without mixing too much after you add the mizuna. Otherwise, you will lose the crunchiness. Kombu based dashi can be replaced by using 1 teaspoon of dashi stock and 1 tablespoon of water. For 4 servings. Recipe by Korigata

I made a healthy and nutrient-rich potato salad based on a cafe side dish item.Adjust the amount of mayonnaise and shiro-dashi to your preference. Recipe by Hanacchitomocchi

I was trying to come up with a sweet potato side dish that goes well with rice.Great to be served hot or cold. For 3 servings. Recipe by Pika mama

I made this when I needed one more dish.Season the bean sprouts just before serving to avoid it getting too watery.The more sesame seeds and bonito flakes you add, the more Japanese it tastes! For 4 servings. Recipe by Shii my bottle

I heard that it's a good idea to substitute half the mayonnaise in a salad with yogurt, so I did that in this recipe.We use a reduced calorie mayonnaise to start with, but this salad cuts down the calories even more. Recipe by Gacchan

This is the bean sprout version of another recipe of mine, "Chinese Cellophane Noodle Salad"All you need to do is mix, so there are no hints. Recipe by Eiyoushino recipe

I've been making this for ages. As soon as I envisioned the ingredients in my head I came up with this flavor combination and recipe.I always just eyeball the ingredients so I didn't put in any specific amounts. Just put in approximate amounts. Put in less mayonnaise than soy sauce. It's better if you put in plenty of bonito flakes. If you're on a weight loss diet, use reduced-fat mayonnaise. For 2 to 3 servings. Recipe by Raichi

Cold and refreshing, this tasty bean salad is healthy and delicious. A healthy salad which is packed with fiber and flavor!

An easy soybean salad!Add some canned tuna or wiener sausage to taste.Adjust the amounts of mixed vegetables and cucumber to taste.I added some fish sausage to the version shown here. Recipe by Koumasamam

I wanted to make a salad using two of my favorite foods, spinach and hijiki seaweed buds (me-hijiki), so I came up with this. You can use regular hijiki of course. I added the corn for some extra color. Please try it with your favorite vegetables.Drain any moisture from the spinach, hijiki seaweed and canned tuna before mixing them together. Adjust the amount of hijiki, corn, seasoning and ground sesame seeds to your taste. For 4 servings. Recipe by Meepurumura

A nutritious salad you can easily make without using the stove. Perfect when you need one more dish! Thank you for making it a hall of fame recipe on 2019/09/10. The story behind this recipe: I thought about making something with ingredients I had at home.

This recipe includes delicious kiriboshi daikon (a favorite of mine), which is packed full of calcium, vitamins, iron, and nutritional value!You can use bottled lemon juice to make it easier. If you like, try adding sliced cucumber! Recipe by Kenkunno mama

A simple salad. Great for summer!

Bean sprouts are cheap and delicious, and I wanted to eat a lot of them, so I made them into my favorite Chinese style salad.My whole family loved it!I recommend you heat the bean sprouts in water until it starts to boil. That way, they retain their delicious crunchiness!The ☆ ingredients combine to make a great dressing, so if you have leftovers, try it on chikuwa fish sticks, crab sticks, glass noodles, seaweed, etc. For 4 servings. Recipe by Ryonchi

I love making veggies more appealing to the eye. Especially when I cook for my nieces and nephews. As always the seasoning quantity is a starting point. Let the spirits guide you!

Packed with protein, and delicious! One of my favorite Summer recipes!