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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Note use 1/8 ounce each dried wakame, dried arame, dried hijiki seaweeds. | 2. Soak wakame 10 minutes in one bowl. Soak the arame and hijiki in the same bowl for 30 minutes. | 3. Trim the hard end of the mushrooms and then cut ih half and seperate the stems. | 4. Cut onions into long thin 1 1/2 inch strips then soak in cold water with the ice cubes to make them curl. Drain. | 5. Slice the cucumber into thin half moon strips. | 6. Cook the wakame and enoki in boilng water for 2 minutes. Then add the arame and hijiki for a few seconds. Immediately remove from heat. Drain and sprinkle with vinegar and salt while warm. Then chill. | 7. Mix dressing. Arrange salad leaves in large bowl topped with cucumber. Add seaweed. Decorate with onion and serve with dressing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	1/8	ounce	seaweed	3.1521	0.0	0.7012	0.0177
enoki mushroom	1 1/2	1/2		15.734000000000002	3.3211	1.1311	0.1233
ice cube				3.1521	0.0	0.7012	0.0177
spring onion	2			-	-	-	-
cucumber	1/2		cut	7.8	1.8876	0.33799999999999997	0.0572
salad green	9	ounces	mixed	1089.471	18.7787	4.8478	110.5545
rice vinegar	1	tablespoon		3.1521	0.0	0.7012	0.0177
salt	1 1/4	1/4		-	-	-	-
rice vinegar	4	tablespoons		3.1521	0.0	0.7012	0.0177
sesame oil	1 1/2	1/2	toasted	59.67	0.0	0.0	6.75
shoyu	1	tablespoon		8.48	0.7888	1.3024	0.0912
dashi stock	1	teaspoon		3.1521	0.0	0.7012	0.0177
gingerroot	1	inch	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.