Ingredients
- 20 lychees
- 6 leaves romaine lettuce
- 6 leaves leaf lettuce torn (red)
- 6 mirin
- 1 daikon in long strands (shredded)
- 1 carrot
- 1/2 tamari
- 1/4 sesame seed (toasted)
- 8 oz size
- 8 oz water chestnuts (sliced)
- 1/2 c lime juice
- 1 c rice vinegar
- 1/2 c brown sugar
- 1/4 c salad oil
- 4 ts sesame oil
- 1 ts pepper
- 1 ts salt
- 2 slices bell pepper (yellow)
Guest Demonstrator: Paul Onishi CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995) Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal-Master compatible format by Karen Mintzias]
