Name: Hijiki Seaweed Salad
Ingredients: 30 gram dried hijiki seaweed; 1 stick celery; 3 leaves cabbage; 4 leaves Boston lettuce; dash salad oil; pinch salt; 4 tablespoon mayonnaise; 3 tablespoon white sesame seeds; 1 tablespoon lemon juice; 1 tablespoon soy sauce; dash sesame oil

Hijiki Seaweed Salad

Ingredients

30 grams dried hijiki seaweed
1 stick celery
3 leaves cabbage
4 leaves Boston lettuce
dash salad oil
pinch salt
4 tablespoons mayonnaise
3 tablespoons white sesame seeds
1 tablespoon lemon juice
1 tablespoon soy sauce
dash sesame oil

Instructions

Soften hijiki seaweed and in water wash well and drain. Heat salad oil and stir-fry hijiki seaweed till inside is completely done and outside glossy. Marinate with salt. Leave. Remove strings from celery and chop into thin slices. Shred cabbage. Immerse salad greens in cold water until crisp. Drain. Roast white sesame seeds and grind well in suribachi (Japanese grinding bowl). Dilute with mayonnaise and lemon juice. Add soy sauce, sesame oil and salt to make sesame mayonnaise. Mix hijiki seaweed and shred cut cabbage. Serve with Boston lettuce places on a plate and pour sauce (3) over.