Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, healthy japanese leek and salted kombu seaweed salad. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Healthy Japanese Leek and Salted Kombu Seaweed Salad is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Healthy Japanese Leek and Salted Kombu Seaweed Salad is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have healthy japanese leek and salted kombu seaweed salad using 5 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Healthy Japanese Leek and Salted Kombu Seaweed Salad:

1. Take 1 stalk The white part of a Japanese leek (you can add the green part if you'd like)
2. Take 1 pinch Shio-kombu
3. Make ready 1/2 tsp Ponzu (or mentsuyu)
4. Take 1/2 tsp Sesame oil
5. Take 1 Sesame seeds (for topping)

Instructions to make Healthy Japanese Leek and Salted Kombu Seaweed Salad:

1. Cut the leek into 5 cm long pieces, then finely shred lengthwise. Blanch in boiling water for 5 seconds to remove the harsh flavor and make them easier to eat.
2. Drain the leek, mix with the other ingredients and it's done.
3. If you're using the green part of the leek too, shred it finely as with the white part and blanch in boiling water for 10 seconds.
4. Add a soft-poached egg and this leek salad to udon noodles with a splash of ponzu sauce for a refreshing and delicious dish!

So that’s going to wrap it up with this exceptional food healthy japanese leek and salted kombu seaweed salad recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!