2 cups of fermented black beans (moyashi)
1 red bell pepper
1 cup of canned mushroom
1/4 cup of soy sauce (shoyu)
1 tablespoon of ginger juice
1 tablespoon of olive oil
1 teaspoon of salt
1/2 teaspoon of toasted sesame seeds
2 cups of fermented black beans (moyashi)
1 red bell pepper
1 cup of canned mushroom
1/4 cup of soy sauce (shoyu)
1 tablespoon of ginger juice
1 tablespoon of olive oil
1 teaspoon of salt
1/2 teaspoon of toasted sesame seeds
Boil the fermented black beans and drain well
Roast the whole red bell pepper in a preheated oven at 180°C for 15 minutes
Remove the skin, seeds, and cut it into strips
Cut the mushroom into slices
In a salad bowl, mix the fermented black beans, red bell pepper, and mushroom
In a separate bowl, mix soy sauce, ginger juice, and olive oil
Taste the salad with the dressing, sprinkle salt, and sesame seeds
Serve with toasted bread
