Pickled Japanese seafood salad

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Sometimes in life, we need to have a short cut. We don’t necessary need to slave over the stove or oven to get something deliciously appetizing on the table. Here’s one ‘no cooking’ involved refreshing salad that I love to share with you. Perfect for entertaining without fuss.

Ingredients (serves 4)

100 gm chuka hotate (pickled scallops)
100 gm chuka karate (pickled jellyfish)
100 gm chuka tako (pickled octopus)
1 yambean (shredded)
1 large carrot (shredded)
2 lime (cut in halves)
4 bird-eye chili


  1. After shredding the yambean and carrot, give them a light rinse under the tap and dry. Keep them refrigerated until time to assemble and serve.
  2. In 4 serving bowls, divide the chilled yambean and carrot evenly. Open the store bought pickled Japanese seafood and toss them together.
  3. Spoon the seafood pickle on top of the shredded root vegetables. Garnish with half a lime and a bird-eye chili.

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