Ingredients
2 hands full of Edamame (available frozen in the well-assorted Asian shop) 1 avocado half fresh coriander 1/2 cucumber 2 limes, juice & decoration Wild rice, colourful pomegranate seeds tofu black sesame white sesame rice vinegar soy sauce sesame oil 2 nori leaves, cut into strips with scissors |
Preparation
1. Prepare the wild rice according to the package instructions. 2. Dice the tofu and place in a marinade of 2 tablespoons sesame oil & 1 tablespoon soy sauce & mix. Add the black and white sesame seeds. Pour into a pan and fry for about 5 minutes on each side until hot. 3. Use the same pan to fry the Nori strips. Add 2 tbsp. rice vinegar and 1 tbsp. sesame oil to the pan & fry the nori leaves briefly (the strips behave like bacon and shrivel slightly in the pan under the heat & absorb the broth). 4. Spiral cucumber and mix with sea salt, 1 tablespoon rice vinegar & the juice of 1 lime and a little fresh coriander. 5. Cook Edamame in a pot with boiling water and some salt for 5 minutes. Remove the soybeans from their shells. 6. Peel the avocado half and cut fine slices. Remove the pomegranate seeds from the pomegranate. 7. Arrange all ingredients in a bowl as desired. Decorate with coriander, lime slices and black sesame seeds. 8. Bon Epi-tit <3 ! |