Red rice and black rice kimbap
New potatoes and new onions were lined up in front of the store. I recommend adding lots of new onions, which have less bitterness, to your potato salad this season. Adding amaranth not only increases the nutritional value, but also gives your potato salad a variety of textures, including the crunchiness of the onions and the popping of the amaranth.
| [Ingredients] Serves 2-4 | |
|---|---|
| Potatoes | 2 pieces (approx. 200g) |
| Onion | 1/4 piece |
| Amaranth | 30g |
| Salad | 5 sheets |
| arugula | 2 bundles |
| Cherry Tomato | 5 pieces |
| Peanuts for topping | A little |
| mayonnaise | 1 tbsp |
| Soy milk | 1 teaspoon |
| Salt and pepper | A little |
How to make
- Place the amaranth in a fine sieve, rinse under cold water, and boil for about 10 minutes. After 10 minutes, when the water has reduced, cover the pot and leave to steam.
- Boil the potatoes, drain and mash them.
- Thinly slice the onion, rinse in water and drain.
- Mix 1 to 3 together, add soy milk and mix with smooth mayonnaise, then season with salt and pepper. At this point, reserve some amaranth for topping.
- Wash the lettuce, arugula and cherry tomatoes and drain.
- Plate steps 1 to 5 on top. Garnish with peanuts and amaranth and serve.
