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)
- 240 gr size
- 230 ml water chestnuts (sliced)
- 120 ml lime juice
- 240 ml rice vinegar
- 110 gr brown sugar
- 60 ml salad oil
- 20 ml sesame oil
- 3 gr pepper
- 3 gr 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]
