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.
