Ingredientsfor 4 to 5 people
- Apple vinegar2 tsp
- Soy saucemoderate amount
- Carrots 30g
- Sea salt moderate amount
- Bean sprouts1/2 pack
- Tofu mayonnaise moderate amount
- Cut potato into cubes 1cm in size and smother until they soften. Add the apple vinegar.
- Soak the hijiki in water for 15 minutes. Then cut hijiki 1cm in length and season with shoyu.
- Cut the carrots into thin strips and mix with salt.
- Add 1,2, and 3 with bean sprouts and mix with tofu mayonnaise.