Yu Sheng

We just bought a turning slicer over the weekend and I've been very eager to try it out. It was fun cranking out all those oodles of vegetables, but it wasn't incredibly easy to use.

Here is the cobbled together Yu Sheng with carrots, cucumber, radish, konnyaku noodles and my home-grown alfalfa and sunflower sprouts. I made the dressing with equal parts of lemon juice, yuzu jelly, tsuyu, sesame paste and macadamia oil. With a sprinkling of bonito (which made up for the yu). Super yummy!















More about the turning slicer later...