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.

Ingredients

lettuce

shii take mushrooms

bean sprouts

green onion

2 Tbsp oil

cherry tomatoes

For the dressing

2 Tbsp rice vinegar

3 Tbsp Japanese soy sauce

2 Tbsp sesame oil

1/2 fresh red chile pepper

Preparation

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.