November 9th, 2008


Asian Fusion Salad

2 teaspoons five spice powder
3 eggs
1/2 teaspoon salt
Scramble and cook, chop up the pieces

Chop a head of lettuce
1 cucumber, thinly sliced or coarsely chopped

Hydrate 1-2 tablespoons hijiki

Sautee 10 mushrooms, sliced thick, with 2 tablespoons oil, 1 teaspoon mirin

Add the hijiki, a dash of ume plum vinegar, a teaspoon of toasted sesame oil, 2 tablespoons flaked dulse

Toss and serve, preferably cold.