Ingredients for 4 Servings

Tomatoes (トマト / Tomahto) 2
Kama-age hijiki (釜揚げひじき / Kama-age hijiki) 100 g
Boiled shrimp (ボイルエビ / Boiru ebi) 6
New onion (新玉ねぎ / Shin tamanegi) 1
Avocado (アボカド / Abokado) 1
Green olives (グリーンオリーブ / Gurīhn orīhbu) 10 (seedless)
White wine vinegar (白ワインビネガー / Shiro wa-in binegāh) 2 tbsp
Olive oil (オリーブオイル / Orīhbu oiru) 3 tbsp
Salt (塩/ Shio) 1 tsp
Black pepper (ブラックペッパー / Burakku peppāh) Pinch

How to Make

  1. Cut the new onion into thin slices along the grain. Place these in a bowl and add 1/4 tsp of salt. When the onion slices have softened, gently squeeze out the water.
  2. Roughly chop the tomatoes and set them aside. Rinse the kama-age hijiki in water, discard the water and repeat. Transfer the hijiki to a strainer and let it drain. Remove the shells from the boiled shrimp and cut the shrimp in half. Skin and remove the seed from the avocado, and cut the flesh into bite-size pieces. Cut the olives in half.
  3. Transfer all of the ingredients to a salad bowl. Add the white wine vinegar, olive oil, salt, and black pepper. Give a few quick tosses to combine the ingredients well.

Recipe Developed by Chef Machiko Tateno

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