Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, vegan-friendly nanohana and aburaage salad. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Vegan-Friendly Nanohana and Aburaage Salad is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Vegan-Friendly Nanohana and Aburaage Salad is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have vegan-friendly nanohana and aburaage salad using 6 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vegan-Friendly Nanohana and Aburaage Salad:

1. Take 1/2 bunch Nanohana
2. Prepare 1 Aburaage
3. Prepare 1 tbsp Vegan mayonnaise
4. Get 1 tsp Soy sauce
5. Make ready 1/2 tsp Ground white sesame seeds
6. Make ready 1 dash Shichimi spice or ichimi spice (optional)

Instructions to make Vegan-Friendly Nanohana and Aburaage Salad:

1. Place the aburaage on top of colander and pour boiling water over it to drain the oil.
2. Cook the fried tofu in a frying pan (or griddle, grill, toaster oven) until crisp. Cut into thin and long pieces, about 2 cm in length.
3. Cut the nanohana into 5 cm pieces.
4. Blanch the nanohana by first boiling the stems for 30 seconds in salted water and then add the leaves for about 1 minute. Drain in a colander.
5. Combine the mayonnaise, soy sauce, and ground sesame seeds in a bowl. Mix in the aburaage and nanohana.
6. Optionally sprinkle with shichimi or ichimi spice and it's done!

So that’s going to wrap this up with this special food vegan-friendly nanohana and aburaage salad recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!