Pheonix (vegan) Recipe

Time15m

Serves2

*Cucumber, Yamagobo, Avocado, Asparagus, Eel sauce

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Ingredients

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1
Prepare the Vegetables
Slice the cucumber and avocado into thin strips. Trim the asparagus and blanch it in boiling water for 1-2 minutes until tender, then plunge it into ice water to stop the cooking process.
2
Assemble the Dish
On a serving plate, arrange the sliced cucumber, avocado, blanched asparagus, and a portion of Yamagobo in an appealing manner.
3
Drizzle with Sauce
Drizzle the vegan eel sauce over the arranged vegetables to enhance the flavors.
4
Serve
Serve immediately as a fresh and vibrant vegan dish.