This salad isn’t truly Japanese, but it does include some Japanese ingredients and I did find the dressing in a booklet with recipes that are supposed to be Japanese. This post is all about the dressing which is really good. The salad is good too, it just isn’t very authentic.
shii take mushrooms
2 Tbsp oil
For the dressing
2 Tbsp rice vinegar
3 Tbsp Japanese soy sauce
2 Tbsp sesame oil
1/2 fresh red chile pepper
Remove the tough stems from the shii take mushrooms and slice them. Sauté the mushrooms in the oil over high heat until golden.
Let the mushrooms drain on kitchen paper.
Pour boiling water on the bean sprouts and drain them well.
Put the rice vinegar, soy sauce, sesame oil, and sliced red chile pepper in the blender. Remove the seeds of the chile pepper if you don’t like it hot.
Blend until the chile pepper is very fine.
Wash and dry the cherry tomatoes and cut them in halves.
Wash and dry the lettuce.
Arrange the lettuce, tomatoes, and bean sprouts on plates.
Top with shii take mushrooms.
Drizzle with the dressing and garnish with chopped green onions.
6 thoughts on “‘Japanese’ Salad”
Japanese or not, Stefan, your salad was beautifully presented and I bet it tasted wonderful.
I bet this tastes fantastic! If it’s not authentic, I bet the Japanese people are wishing they had come up with it first. 🙂
Very nice. I admire the presentation of the salad. Very organised indeed. As you saw, I am a ‘fling it all on the plate’ kind of guy. The sauce sounds delicious.
I’ve started to pay more attention to presentation since I’ve started blogging. Even if it tastes the same, it does make it seem taste better. Just like explaining how a wine was made, how nicely we talked to the producer when buying it, etc. Must be some kind of placebo effect 😉