7 oz. Bunashimeji, with stems
1 zucchini
1 tomato
1 boiled egg
Dressing (2 tbsp. mayonnaise, 1 tbsp. olive oil, 1 tbsp. vinegar, 1 tbsp. soy sauce,
1/4 tsp. salt and pepper)
10 minutes
135Kcal
Break up Bunashimeji with fingers. Cut the zucchini into thin round slices about 1/2 inch in length.
Put them on a dish. Cover with plastic wrap. Microwave for 1 minute.
Cut tomato into 1/2 inch cubes and chop boiled egg.
Make dressing with mixture of mayonnaise, oil, vinegar, soy sauce, salt and pepper.
Mix finished ingredients together and add the dressing.
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