Neba Neba Salad with Shimaaji Fish
Neba Salad Neba salad uses green and red seaweed, nagaimo, okra, young ginger shoots and shimaaji fish, topped with dried bonito flakes, served with ponzu dressing mixed with wasabi.
| food | Food type | Main Ingredients | Take time | Serve |
| Japan | Salad & Spicy Thai-style salad |
fish |
15 Min |
1 place |
ingredient
- 40 grams SHIMA AJI FILLET
- 15 grams of pickled green Tosaka seaweed
- 15 grams of pickled red Tosaka seaweed
- 50 grams of fresh hoisin (herb) nagaimo
- 2 grams of Japanese ginger shoots
- 40 grams of organic roselle pods
- 15 grams of Aero brand ponzu sauce
- 1 gram of Jefda dried sliced bonito fish
- 1 gram ARO Frozen Crushed Wasabi
Preparation
- Soak the seaweed in water until it swells. Drain and set aside. Then cut the nagaimo into sticks and slice the boiled okra into rounds.
- Cut the shimaaji fish into pieces and set aside.
- Arrange seaweed and various vegetables in a bowl. Place the fish on top. Garnish with dried bonito flakes and sliced ginger shoots.
- Served with ponzu sauce mixed with wasabi.
