Ingredients (Serves 2)

Instructions

  1. Slice the bell peppers into thin vertical strips and briefly blanch them in boiling water.
  2. Trim the base of the bunashimeji and separate into small clusters. Blanch in the same pot, then drain well.
  3. Pour boiling water over the aburaage to remove excess oil, then cut into 1 cm-wide strips. Toast in a toaster oven until lightly browned.
  4. Combine the blanched vegetables and toasted aburaage in a bowl. Toss gently with the sesame soy dressing and serve.

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