Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, vegan-friendly nanohana and aburaage salad. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Vegan-Friendly Nanohana and Aburaage Salad is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Vegan-Friendly Nanohana and Aburaage Salad is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook 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. Get 1/2 bunch Nanohana
2. Make ready 1 Aburaage
3. Make ready 1 tbsp Vegan mayonnaise
4. Make ready 1 tsp Soy sauce
5. Get 1/2 tsp Ground white sesame seeds
6. Prepare 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 is going to wrap it up with this special food vegan-friendly nanohana and aburaage salad recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!