Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, vegan-friendly nanohana and aburaage salad. One of my favorites food recipes. This time, I will make it a little bit unique. 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’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Vegan-Friendly Nanohana and Aburaage Salad is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook vegan-friendly nanohana and aburaage salad using 6 ingredients and 6 steps. Here is how you cook that.

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

1. Get 1/2 bunch Nanohana
2. Get 1 Aburaage
3. Take 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)

Steps 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 this up for this special food vegan-friendly nanohana and aburaage salad recipe. Thanks so much for your time. I am confident that you can 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, friends and colleague. Thank you for reading. Go on get cooking!