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Updated: Jan 9, 2023




<Yield> 2 serving

<Prep time> 5 mins

<Cook time> 0 mins


8 cherry tomatoes

1 cup broccoli sprouts

2 okura

2 tbsp shio-kombu

1 tbsp neutral oil (flaxseed oil/ avocado oil)


1. Cut cherry tomatoes in half. Blanch the okura and chop them into thirds.

2. Toss together everything from step 1 along with the broccoli sprout, shio-kombu and neutral oil.

<Miwa’s tips> ※Watch more on YouTube!

1. Use any raw vegetables you have on hand.

<Storage time>

Keep them in an air-tight container in the fridge for 1 day.

<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need a very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese artisan!

2022/08/06 MIWA

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