Spring Flavor Explosion! Aromatic Oyster Roe and Stonerugula Salad
Spring Flavor Explosion! Aromatic Oyster Roe and Stonerugula Salad
The Ultimate Recipe for Stonerugula Salad with Pickled Oyster Roe – Perfect for When You Lack Appetite!
As spring arrives, it’s common to lose your appetite. But not for me! During such times, this pickled oyster roe and stonerugula salad is a fantastic way to stimulate your taste buds. Adding stonerugula brings a refreshing, mild flavor that perfectly complements the savory and slightly spicy pickled oyster roe. You can enjoy this dish deliciously without needing many additional seasonings, thanks to the rich flavor of the oyster roe itself. It’s a simple yet incredibly satisfying recipe, perfect even for beginners.
Ingredients for Pickled Oyster Roe and Stonerugula Salad- 100g pickled oyster roe
- 60g stonerugula (Sedum sarmentosum)
- 30g green onion (white part, finely chopped)
- 1/2 Tbsp red pepper flakes
- 1/2 Tbsp minced garlic
- 2/3 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the pickled oyster roe. You can chop it into bite-sized pieces or use it as is. If there’s too much liquid from the oyster roe, drain some of it off.
Step 2
In a bowl, combine the pickled oyster roe with red pepper flakes, minced garlic, sesame oil, and toasted sesame seeds. Add the finely chopped green onions as well.
Step 3
Gently mix the pickled oyster roe with the prepared seasoning ingredients, ensuring the flavors are well distributed. Be careful not to mash the oyster roe too much as you mix.
Step 4
Add the prepared stonerugula to the bowl. Carefully toss the salad to combine the stonerugula and oyster roe without bruising the delicate leaves. Mix gently so that the ingredients are well integrated.
Step 5
The finished pickled oyster roe and stonerugula salad is delicious served as wraps with other greens, or placed on top of warm rice for a flavorful meal. It also makes a wonderful side dish to accompany meat dishes.
