Kaisou Salada Japanese cooking recipe

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

1Note use 1/8 ounce each dried wakame, dried arame, dried hijiki seaweeds.
2Soak wakame 10 minutes in one bowl. Soak the arame and hijiki in the same bowl for 30 minutes.
3Trim the hard end of the mushrooms and then cut ih half and seperate the stems.
4Cut onions into long thin 1 1/2 inch strips then soak in cold water with the ice cubes to make them curl. Drain.
5Slice the cucumber into thin half moon strips.
6Cook 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.
7Mix dressing. Arrange salad leaves in large bowl topped with cucumber. Add seaweed. Decorate with onion and serve with dressing.

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