Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, vegan-friendly nanohana and aburaage salad. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Vegan-Friendly Nanohana and Aburaage Salad is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Vegan-Friendly Nanohana and Aburaage Salad is something that I’ve loved my whole life.

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

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

1. Take 1/2 bunch Nanohana
2. Take 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)

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’s going to wrap this up with this special food vegan-friendly nanohana and aburaage salad recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!