Ingredients (3 servings)
| Paprika | 30 g |
| Carrot | 25 g |
| Cucumber | 40 g |
| Corn | 30 g |
| [A] | |
| Seaweed Paste | 1 tbsp |
| Olive Oil | 15 mL |
| Salt as needed |
How to Make
| 1 Finely chop the vegetables except corn and mix with [A]. |
| * Heat before serving and pout it over meat or white fish. It Not suitable for meal prep, as the vegetables release water, diluting the flavor over time. Corn to top. |
A delicious blend of vegetables and savory seaweed tsukudani, offering a rich umami flavor with a hint of natural sweetness.
This versatile dish pairs perfectly with steamed rice, but also works beautifully as a flavorful topping or side for grilled meat or fish.
Simple yet deeply satisfying, it adds a touch of Japanese taste to any meal.