Lightly Pickled Komatsuna and Carrots

This is a simple and easy lightly pickled dish using komatsuna, which has little bitterness or harshness, and carrots.
Making a larger batch makes it easy to use in other arrangements.
Making a larger batch makes it easy to use in other arrangements.

[Ingredients] (Amount easy to make)
・Komatsuna ... 1 bag
・Carrot ... 1 (large)
・Coarse salt ... 1.5 tsp (for preparation)
・Sesame oil ... a small amount
・Toasted sesame seeds ... a small amount

[Instructions]
1. Preparation
・Wash the komatsuna with water, drain quickly, trim the roots, and cut into 5cm lengths.
・Trim the ends of the carrots, peel them, and cut them in half lengthwise.
・Cut into 5cm lengths and slice thinly to about 3mm.
・Place the komatsuna and carrots in a plastic bag and coat them thoroughly with the coarse salt.
・Tie the bag securely, place a weight on top, and let the moisture draw out.
・After about 20 minutes, cut a small corner of the bag and squeeze out the moisture thoroughly.

*Since there may be soil on the roots of the komatsuna, wash them thoroughly.

2. Seasoning
・Place the komatsuna and carrots in a bowl.
・Drizzle with sesame oil, sprinkle with toasted sesame seeds, and toss everything together to finish.

3. Plating
・Plate it on a dish and it's ready!

[Quick Note]
・If you are concerned about the salt content, rinse quickly with water and drain well.
・By keeping the time to about 20 minutes, you can retain a nice crunch.
・Making a larger batch makes it easy to use in other arrangements.

Next time, we will bring you the recipe for "Western-style Simmered Root Vegetables, Gratin-style."

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