【Materials】 (For 2 people)
Komatsuna（Japanese mustard spinach）…150 grams
Walnuts…30 grams
Cane sugar…2 tablespoons
Soy sauce…1 tablespoon
Broken yuba…20 grams

Walnuts tossed with komatsuna

【How to make】
① Cut the komatsuna into 4cm lengths, quickly boil in boiling water, remove, drain and squeeze out the water.
② Soak the broken yuba in hot water to rehydrate, then drain in a colander.
③ After roasting the walnuts in a frying pan, crush them roughly with a rolling pin.
④ Add the cane sugar and soy sauce to a bowl and mix.
⑤ Add ①, ② and ③ to ④ and mix.

【Points】
Do not overcook the komatsuna. When adding the walnuts, fry them slowly over low heat until they are fragrant. The addition of the broken yuba creates a change in texture, making for a gentle and elegant salad.

                                                            by  Masako Yoshimura(Culinary expert,Registered dietician)