Asian-Inspired Natto and Jellyfish Salad

A refreshing and nutritious salad combining natto, jellyfish, and crunchy vegetables with a hint of sweetness and tanginess.

Steps

1. Stir natto until sticky. Set aside. 2. Soak jellyfish strips in water for 10 minutes. Drain. 3. Julienne carrot and cucumber. Slice scallion whites, ginger. Chop garlic. 4. Combine natto, jellyfish, carrot, cucumber, scallion, ginger in a bowl. 5. Add soy sauce, rice vinegar, honey, salt. Mix well. 6. Drizzle sesame oil. Mix. 7. Garnish with garlic, sesame seeds.

Natto 100 grams Jellyfish strips 100 grams Carrot 70 grams Cucumber 70 grams Scallion whites 20 grams Fresh ginger 5 grams Garlic clove 1 clove Sesame oil 3 milliliters Soy sauce 3 milliliters Rice vinegar 5 milliliters Honey 3 grams Salt 1 gram White sesame seeds 2 grams