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1
This makes a pretty big amount of salad.
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2
Prepare the largest bowl you have in the house.
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3
Or, just make half the amount.
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4
Bring some water to a boil in a pan and add the hijiki seaweed to rehydrate it.
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5
Drain very well, and put into the bowl.
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6
Bash the konnyaku with the back of your knife and cut into 5cm long strips.
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7
With regular sized konnyaku blocks you will have a bit remaining as shown in the photo in the right, so please use it in other dishes.
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8
Use the pan you boiled the hijiki seaweed in to blanch the konnyaku and cooked soybeans.
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9
Drain and pat dry very well, and add to the bowl with the hijiki seaweed.
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10
Cut the carrot, burdock root, daikon radish, chikuwa, and takuan pickles into 5 cm long julienne.
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11
Julienne the cucumber also.
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12
Shred the crabsticks, and drain the corn very well.
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13
Boil the carrot and burdock root in the pan used previously until they are the texture you like.
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14
(Add a little vinegar to the water to get rid of the bitterness of the burdock root.)
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15
Drain and pat dry, and put into the bowl.
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16
Put all the Step 5 and 6 ingredients and ground sesame seeds in the bowl, and add the canned tuna too.
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17
Whether you add the oil from the can is up to you.
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18
Mix!
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19
Add the daikon radish sprouts at the end and mix lightly.
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20
Cut up the cherry tomatoes and use as garnish.
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21
Pour dressing over the salad just before eating, and enjoy.
