How to Make 'Hechima Salad Sticks & Dip'

Hechima 'Sponge Gourd' Salad Sticks & Dip

Hechima is a very Okinawan vegetable, but salad hechima is even rarer. Salad hechima can be eaten raw, unlike regular hechima, making this an easy addition to salad or for salad sticks. Eating veggies raw is great for the digestion system, too!

 

Materials

  • Peeler (or knife to peel)
  • Knife

Ingredients 

  • Hechima Sticks
  • White Miso - 65 Grams
  • Mayonnaise - 100 Grams
  • Sugar - 2 and 1/2 Tablespoons
  • Cooking Alcohol - 2 and 1/2 Teaspoons
  • Vinegar - 1/2 Teaspoon

 

Cooking Instructions

1. Peel the hechima and cut in to small sticks.

2. Mix the remaining ingredients together, dip the sticks in, and enjoy!

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