RESEP SALAD KHAS JEPANG PRAKTIS! [Gurih, Asam, Segar]

RESEP SALAD KHAS JEPANG PRAKTIS! [Gurih, Asam, Segar]
Resep lengkap buka di description box ini dan geser sampai ke bawah.
**English description is at the bottom section.**

00:00 : intro
01:11 : persiapan bahan (prepping the ingredients)
03:25 : membuat ponzu dressing (making Ponzu dressing)
06:41 : rebus soba dan potong bahan lain (boiling the soba and slicing the other ingredients)
08:41 : hidangan siap dan serving (the salad is ready to serve)

#ResepJapaneseSobaSalad #ResepSalad #ResepDevinaHermawan

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[INDONESIAN]
Resep Japanese Soba Salad (untuk 2-3 porsi)

Bahan ponzu dressing (dengan ponzu siap pakai):
40 ml cuka beras
140 ml ponzu
40 gr air
40 gr Hillary Farm Manuka Honey / gula (bukan ml)
80 ml minyak wijen
2 cm jahe, kupas, iris
¼ sdt kaldu jamur, opsional
Wijen panggang secukupnya

Bahan ponzu dressing (dengan kecap asin):
90 ml kecap asin (panaskan campur dengan 3 gr katsuobushi dan 3 gr kombu, diamkan 15 menit, saring)
40-50 ml air jeruk nipis / yuzu juice
35 ml cuka beras
40 gr air
40 gr Hillary Farm Manuka Honey / gula (bukan ml)
80 ml minyak wijen
2 cm jahe, kupas, iris
1 -2 siung bawang putih
¼ sdt kaldu jamur, opsional
Wijen secukupnya

Bahan isian:
Selada hijau organik
Iceberg lettuce
Edamame
Tomat ceri
Timun kyuri
Soba buckwheat
Wakame
Bawang bombai
Wortel
Daun bawang cung

Lainnya:
Wijen panggang untuk taburan

Langkah:
1. Blender ponzu, minyak wijen, cuka beras, bawang putih, jahe, air, dan Hillary Farm Manuka Honey hingga tercampur, pindahkan ke dalam mangkuk lalu tambahkan kaldu jamur dan sedikit wijen, aduk rata
2. Rebus air lalu masukkan soba, masak selama 6-7 menit, bilas dengan air dingin lalu masukkan sedikit es batu, buang air apabila es batu mencair
3. Rendam wakame dengan air matang, tiriskan lalu potong
4. Potong sayuran sesuai selera, untuk bawang bombai setelah di potong rendam dengan air es
5. Susun isian ke dalam mangkuk lalu tuang ponzu dressing
6. Japanese soba salad siap disajikan

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[ENGLISH]
Japanese Soba Salad Recipe (yield 2-3 servings)

Ponzu Dressing ingredients (with store-bought Ponzu):
40 ml rice vinegar
140 ml ponzu
40 g water
40 g Hillary Farm Manuka Honey / sugar (not in ml)
80 ml sesame oil
2 cm ginger, peeled and sliced
¼ tsp mushroom stock powder, optional
Sesame seeds, as needed

Ponzu Dressing ingredients (with soy sauce):
90 ml soy sauce (heat, then add 3 g katsuobushi and 3 g kombu, infuse for 15 minutes, then strain)
40-50 ml lime juice / yuzu juice
35 ml rice vinegar
40 g water
40 g Hillary Farm Manuka Honey / sugar (not in ml)
80 ml sesame oil
2 cm ginger, peeled and sliced
1 – 2 clove garlic
¼ tsp mushroom stock powder, optional
Toasted sesame seeds, as needed

Salad ingredients:
Organic green lettuce
Iceberg lettuce
Edamame
Cherry tomato
Japanese cucumber
Buckwheat soba
Wakame
Onion
Carrot
Spring onion

Others:
Toasted sesame seeds as topping

Steps:
1. Blend the Ponzu, sesame oil, rice vinegar, garlic, ginger, water, and Hillary Farm Manuka Honey until smooth. Transfer to a bowl, then add mushroom stock powder and a bit of sesame seeds. Mix well.
2. Boil some water. Add the soba and cook for 6-7 minutes. Rinse with cold water, then add some ice cubes in. Drain the water once the ice cubes are melted.
3. Soak the wakame in mineral water. Drain and slice.
4. Slice the vegetables to your preference. Soak the sliced onion in ice water.
5. Arrange the salad in a bowl, then pour the Ponzu dressing.
6. Japanese Soba Salad is ready to serve.

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