Ingredients
Method
- Prep the cucumber: Cut it into stripes, sprinkle with salt, and let sit for 5 minutes. Then squeeze out the excess water.½ seedless cucumber, ¼ teaspoon kosher salt
- Prep the cabbage and carrot: Mince the cabbage into roughly 0.4-inch / 1 cm pieces and cut the carrot into thin strips. Microwave for 3 minutes or until they become slightly soft, then transfer to a colander. Once cool enough to handle, squeeze out any excess water.⅛ cabbage, 1 carrot
- Prep the ham and natto: Cut the ham into strips and mince the natto.2 large slices ham, 1 pack natto
- Mix everything: Drain any excess liquid from the canned tuna. Combine all ingredients in a medium bowl and toss gently until evenly mixed.1 5-ounce can tuna, 3 tablespoons plain yogurt, 1 tablespoon miso, ½ tablespoon mentsuyu, ½ tablespoon rice vinegar, ½ tablespoon sesame oil, ¼ teaspoon ground black pepper
Notes
- Ingredients
- Natto: Usually sold frozen in the U.S.; defrost in the fridge overnight.
- Mentsuyu: Soy sauce with a bit of sweetness and dashi. Regular soy sauce works if adjusted.
- Rice vinegar: Use plain, not sweetened (sushi vinegar). Apple cider vinegar may work as a substitute.
- Serving suggestions: Pairs well with miso soup, grilled fish, and steamed rice for a simple, balanced Japanese meal.
- Storage: Keep in an airtight container in the fridge for up to 1-2 days.
