Hi, I’m Francis,
the host of this show "Cooking with Dog."
First, rinse the salted wakame seaweed
in a large bowl or under running water.
Squeeze
and place the wakame into another bowl of water.
Now, squeeze the wakame
and blanch it in a pot of boiling water.
Remove and pour cold water over it.
Squeeze out the excess water.
Then, cut the wakame seaweed into bite-size pieces.
Now, let’s make the dressing.
Combine the soy sauce,
vinegar,
dashi stock
and the sugar.
Dissolve it thoroughly.
Then, add the olive oil
and grated ginger root.
Mix the dressing thoroughly.
And now, cut the mizuna greens into 5cm or 2 inch pieces.
Place the greens into a bowl.
Cut the cherry tomatoes in half.
Shred the daikon radish with a slicer.
Likewise, shred the carrot.
Add the daikon and carrot to the bowl.
With kitchen chopsticks, mix it evenly.
Then, place the vegetables into a bowl.
Place the wakame seaweed on top.
Garnish with a bit of the vegetables.
Now, lightly grind the toasted sesame seeds.
Sprinkle the sesame on the salad.
Garnish with the tomato
and the kaiware radish sprouts or garden cress.
Finally, mix the dressing again
and then pour it over the wakame salad.
You can use your favorite raw vegetables.
For example, lettuce leaves, baby salad greens,
cucumber or sprouts are great.
The dried seaweed mix, cut wakame
or kanten can be also used.
You can also add a small portion of grated garlic
to the dressing to taste.
Good luck in the kitchen.