Kaisou Salada

Recipe by Chef #208121
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READY IN: 43mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 18
    ounce dried fresh seaweed, see note
  • 1 12
    ounces enoki mushrooms
  • ice cube
  • 12
    cucumber, cut lenghtways
  • 9
    ounces mixed salad greens
  • Marinade
  • 1
    tablespoon rice vinegar
  • 1 14
    teaspoons salt
  • Dressing
  • 4
    tablespoons rice vinegar
  • 1 12
    teaspoons toasted sesame oil
  • 1
    tablespoon shoyu
  • 1
    teaspoon dashi stock
  • 1
    inch fresh gingerroot, finely grated
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DIRECTIONS

  • Note use 1/8 ounce each dried wakame, dried arame, dried hijiki seaweeds.
  • Soak wakame 10 minutes in one bowl. Soak the arame and hijiki in the same bowl for 30 minutes.
  • Trim the hard end of the mushrooms and then cut ih half and seperate the stems.
  • Cut onions into long thin 1 1/2 inch strips then soak in cold water with the ice cubes to make them curl. Drain.
  • Slice the cucumber into thin half moon strips.
  • 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.
  • Mix dressing. Arrange salad leaves in large bowl topped with cucumber. Add seaweed. Decorate with onion and serve with dressing.
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