Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, healthy japanese leek and salted kombu seaweed salad. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Healthy Japanese Leek and Salted Kombu Seaweed Salad is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Healthy Japanese Leek and Salted Kombu Seaweed Salad is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have healthy japanese leek and salted kombu seaweed salad using 5 ingredients and 4 steps. Here is how you can achieve 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. Get 1/2 tsp Ponzu (or mentsuyu)
4. Make ready 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 this up for this special food healthy japanese leek and salted kombu seaweed salad recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!