Kaisou Salada

Name: Kaisou Salada
Ingredients: 1/8 ounce dried fresh seaweed, see note; 1 1/2 ounces enoki mushrooms; ice cube; 2 spring onions; 1/2 cucumber, cut lenghtways; 9 ounces mixed salad greens; Marinade; 1 tablespoon rice vinegar; 1 1/4 teaspoons salt; Dressing; 4 tablespoons rice vinegar; 1 1/2 teaspoons toasted sesame oil; 1 tablespoon shoyu; 1 teaspoon dashi stock; 1 inch fresh gingerroot, finely grated

15 ingredients

7 steps

Ingredients

1/8 ounce dried fresh seaweed, see note
1 1/2 ounces enoki mushrooms
ice cube
2 spring onions
1/2 cucumber, cut lenghtways
9 ounces mixed salad greens
Marinade
1 tablespoon rice vinegar
1 1/4 teaspoons salt
Dressing
4 tablespoons rice vinegar
1 1/2 teaspoons toasted sesame oil
1 tablespoon shoyu
1 teaspoon dashi stock
1 inch fresh gingerroot, finely grated

Directions

1

Note use 1/8 ounce each dried wakame, dried arame, dried hijiki seaweeds.
2

Soak wakame 10 minutes in one bowl. Soak the arame and hijiki in the same bowl for 30 minutes.
3

Trim the hard end of the mushrooms and then cut ih half and seperate the stems.
4

Cut onions into long thin 1 1/2 inch strips then soak in cold water with the ice cubes to make them curl. Drain.
5

Slice the cucumber into thin half moon strips.
6

Cook the wakame and enoki in boilng water for 2 minutes. Then add the arame and hijiki for a few seconds. Immediately remove from heat. Drain and sprinkle with vinegar and salt while warm. Then chill.
7

Mix dressing. Arrange salad leaves in large bowl topped with cucumber. Add seaweed. Decorate with onion and serve with dressing.