Hey everyone, I hope you are having an amazing day today. 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’m gonna make it a little bit unique. This will be really delicious.

Vegan-Friendly Nanohana and Aburaage Salad is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Vegan-Friendly Nanohana and Aburaage Salad is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. 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. Prepare 1/2 bunch Nanohana
2. Take 1 Aburaage
3. Get 1 tbsp Vegan mayonnaise
4. Get 1 tsp Soy sauce
5. Get 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 is going to wrap it up with this exceptional food vegan-friendly nanohana and aburaage salad recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!