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Japanese Breakfast Salads

Japanese Breakfast Salads

Recipe by Kourtney Paranteau

Japanese Breakfast Salads

Smoked Trout Salad

1 tablespoon black sesame vinegar
2 teaspoons white miso paste
2 teaspoons @daybreakseaweed Shichimi Togarashi1 inch knob ginger, peeled and grated
1 garlic clove, grated
2 green onions, sliced thinly on a bias
3 cups loosely packed pea shoots
1 can @fishwife Smoked Rainbow Trout

In a small bowl mix vinegar, miso, Daybreak Seaweed Shichimi Togarashi Flakes, ginger and garlic with a whisk until entirely combined before introducing green onions and pea shoots to the bowl and gently tossing with your hand.  

For cucumbers:

2 persian cucumbers, peeled and sliced into thin discs
2 teaspoons rice vinegar
1 teaspoon white sugar
1 teaspoon Daybreak Seaweed Pure Wakame Flakes

Whisk together vinegar, sugar and Daybreak Seaweed Pure Wakame Flakes and allow cucumbers to soak in their flavor for five minutes before serving. Chill for up to a day.

Japanese Breakfast Salads


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