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Ingredients and seasonings used for prepare

1. Prepare Option 1
2. Prepare Japanese mustard greens, or mizuna
3. Take 1/2 cup dried seaweed mix
4. Use Option 2
5. Prepare Tomatoes
6. Take Red leaf lettuce
7. Prepare Cucumbers
8. Prepare 1/2 cup dried seaweed mix
9. Prepare Salad Dressing
10. Prepare 2 tbsp olive oil
11. Prepare 2 tbsp freshly squeezed lemon juice
12. Prepare 4 tsp cane sugar
13. Prepare 2 tsp sesame oil
14. Prepare 2 tsp miso paste, white or red
15. Prepare 1 tsp soy sauce, gluten-free option: tamari sauce, gluten-free soy sauce
16. Take Roasted sesame seed

Salad: Wakame, Wakame Stem, Sesame Seed, Kombu, Agar, Red Pepper. Place the sheet on top of the cup and carefully drain the water. In the meantime, add soy sauce, rice vinegar, mirin, salt, sugar, and sesame oil in a medium mixing bowl. Put the seaweed in a bowl and cover with cold water.

How to make:process Japanese Seaweed Salad with Sesame & Miso Dressing:

1. Seaweed is the most important ingredient in this recipe. You can find these seaweed mix packages from Japanese supermarkets like Nijiya, Marukai, or Mitsuwa. They are also available online. Different brands have their own mixes of seaweeds and you can try and see which one is your favorite.
2. Here are the individual seaweed that comes in the seaweed mix I used in this recipe (from left to right): White Wood Ear Mushroom/Snow Fungus (shirokikurage), Wakame, Kelp (kombu), Agar agar (kanten), and Carrageen Moss (tsunomata)
3. In a bowl, soak ½ cup of dried seaweed mix in water for about 5 to 10 minutes. After that, you will need to squeeze out all the excess water.
4. Cut mizuna into about an inch in length. Do the same for red leaf lettuce if you use it instead of mizuna.
5. Peel of the skin and julienne cucumber. Cut tomato into 1/8.
6. In a clean bowl, add olive oil, lemon juice, sugar, sesame oil, miso paste and soy sauce. Mix everything together. Make sure there are no miso paste lumps and sugar is completely dissolve. If you prefer a saltier taste, add more miso paste or soy sauce. For a gluten-free dressing, use tamari sauce or gluten-free soy sauce.
7. Mizuna Salad: In a salad serving bowl, add a bed of mizuna. Put some seaweed mix on top. Drizzle some sesame and miso dressing. Sprinkle some roasted sesame seeds on the top.
8. Lettuce Salad: In a shallow bowl, mix cucumber slices with rehydrated seaweed. Add a few spoonfuls of salad dressing and mix them all together. Let them sit for a couple of minutes. Add a bed of lettuce in a salad serving bowl. Add the seaweed and cucumber mixture that you just made. Place a few wedges of tomato. Sprinkle some roasted sesame seeds on the top.
10. Done and ready to serve!

In a medium bowl, whisk the dressing ingredients together until the sugar and salt are completely dissolved. When the seaweed has rehydrated, pour the seaweed into a colander and then rinse it thoroughly. How to Make Tomato and Seaweed Salad with Sesame Soy Dressing Making today's salad is very simple. To begin with, you don't need to cook anything. Just cut the vegetables, mix the dressing ingredients and serve.

me, the simple preparation of Japanese Seaweed Salad with Sesame & Miso Dressing above can help you prepare servings that are interesting and delicious. great for family/friends Good luck!