Vegetarian Recipes [Japanese]

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Itafu and root vegetable salad (serves 4)

Crunchy itafu (dried wheat gluten slices) and lotus root slices with crispy potato gives a salad that has a very interesting texture.

One more dish to add to the table in a jiffy from dried foods and roots, which store well.

Try it with your favourite dressing.

Itafu and root vegetable salad
Ingredients

A: 1 bag (40g) itafu slices, 1 bag (30g) dried lotus root, 3 potatoes, 1/2 carrot, unbleached white wheat flour, grape seed oil, aojiso dressing or sesame dressing

B: 1.5 tablespoons mentsuyu, 1.5 tablespoons water

[Recipe]

1) Place the itafu and lotus root slices in B and leave until they have soaked up all the liquid.

2) Heat up the grape seed oil, lightly dust 1) in the flour and fry till brittle, taking care not to scorch.

3) Finely chop the potatoes and carrots and boil. Cool by placing in cold water, then remove the water.

4) Place 3) on a dish, and sprinkle dressing on 2) just before eating.

[Made with the following vegetarian ingredients]


Unbleached white wheat flour	Light and Waves natural water	Vegeta soup powder	Ohsawa organic mentsuyu

Sliced itafu	Dried lotus root	Uma aojiso dressing	Sesame dressing