☆ Shirasu salty semi-dried baby sardines or chirimen jako dry baby sardines
about 2 to 3 tablespoons
☆ Shiitake mushrooms
Oil for deep frying
※ Soy sauce
1 1/2 tablespoons
※ Sesame oil
※ Sesame seeds
Wash the vegetables and cut them up into easy-to-eat pieces. Rehydrate the wakame seaweed in water and drain, then squeeze out to remove any excess moisture.
Grill the shiitake mushrooms on a grill or in a toaster oven, cool and slice thinly.
Arrange the ☆ ingredients on serving plates. (You can do up to here in advance and chill in the refrigerator.)
Cut the potato into matchsticks, and fry in oil until crispy.
Start with the oil heated to 160°C, put in the potatoes, and when they're cooked through raise the oil temperature so that the potatoes will be browned and crispy.
Combine all the ※ ingredients to make the dressing.
Put the crispy potatoes on top of the prepared vegetables, pour the dressing over and enjoy.
A salad that lets you enjoy all the 'magowa-yasashii' ingredients at once...you can vary it in many ways! Let me know what variations you come up with.
Story Behind this Recipe
I learned in elementary school that it's good for your health if you try to eat beans, sesame seeds, seaweed, vegetables, fish, mushrooms and potatoes or other starch root vegetables every day. So, I tried making a salad that uses all of those ingredients.
Make the crispy potatoes just before serving. I add the sesame seeds to the dressing, but you can sprinkle them on top of the salad instead. Use whatever vegetables you like! Add any other ingredients in addition too.