15-Ingredient Julienned Salad

1. 1

   This makes a pretty big amount of salad.

2. 2

   Prepare the largest bowl you have in the house.

3. 3

   Or, just make half the amount.

4. 4

   Bring some water to a boil in a pan and add the hijiki seaweed to rehydrate it.

5. 5

   Drain very well, and put into the bowl.

6. 6

   Bash the konnyaku with the back of your knife and cut into 5cm long strips.

7. 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.

8. 8

   Use the pan you boiled the hijiki seaweed in to blanch the konnyaku and cooked soybeans.

9. 9

   Drain and pat dry very well, and add to the bowl with the hijiki seaweed.

10. 10

    Cut the carrot, burdock root, daikon radish, chikuwa, and takuan pickles into 5 cm long julienne.

11. 11

    Julienne the cucumber also.

12. 12

    Shred the crabsticks, and drain the corn very well.

13. 13

    Boil the carrot and burdock root in the pan used previously until they are the texture you like.

14. 14

    (Add a little vinegar to the water to get rid of the bitterness of the burdock root.)

15. 15

    Drain and pat dry, and put into the bowl.

16. 16

    Put all the Step 5 and 6 ingredients and ground sesame seeds in the bowl, and add the canned tuna too.

17. 17

    Whether you add the oil from the can is up to you.

18. 18

    Mix!

19. 19

    Add the daikon radish sprouts at the end and mix lightly.

20. 20

    Cut up the cherry tomatoes and use as garnish.

21. 21

    Pour dressing over the salad just before eating, and enjoy.

* Per serving · 4 servings · Values may vary.