Japan Sake and Shochu Makers Association | JSS
A delicious baked salad made with the freshest vegetables in the spring season! Sprinkling some sake on the breadcrumbs will help give the dish a delicious crisp color. The perfect dish to enjoy the sweetness of seasonal vegetables!
| 4 pieces of green asparagus |
| 40g of thickly cut bacon |
| 1/2 a green onion |
| 60g of bamboo sprouts |
| 6 mini tomatoes |
| Preferred amount of dried breadcrumbs |
| Preferred amount of powdered cheese |
| 1/2 tablespoon of Japanese sake |
Step 1:
Wrap the asparagus in kitchen wrap and heat in the microwave. Cut the bacon into 1cm pieces, cut the onion and sprouts into wedges, and cut the mini tomatoes in half.
Step 2:
Spread butter lively on an oven dish and layer the vegetables in (Step 1). Top the vegetables with breadcrumbs and cheese. Lastly, spray some sake on top of the dish and bake at 230° in the oven for 15 minutes.
