First, rinse the salted wakame seaweed in a large bowl or under running water.
Squeeze and place the wakame into another bowl of water.
Allow the wakame to soak in the water for 2 to 3 minutes, removing the salt. Be careful not to over-soak the seaweed otherwise it will become soggy.
Now, squeeze the wakame and blanch it in a pot of boiling water.
Remove and pour cold water over it. Squeeze out the excess water.
Then, cut the wakame seaweed into bite-size pieces.
Now, let’s make the dressing. Combine the soy sauce, vinegar, dashi stock and the sugar. Dissolve it thoroughly.
Then, add the olive oil and grated ginger root. Mix the dressing thoroughly.
And now, cut the mizuna greens into 5cm (2") pieces. Place the greens into a bowl.
Cut the cherry tomatoes in half.
Shred the daikon radish with a slicer.
Likewise, shred the carrot.
Add the daikon and carrot to the bowl.
With kitchen chopsticks, mix it evenly.
Then, place the vegetables into a bowl.
Place the wakame seaweed on top.
Garnish with a bit of the vegetables.
Now, lightly grind the toasted sesame seeds.
Sprinkle the sesame on the salad. Garnish with the tomato and the kaiware radish sprouts or garden cress.
Finally, mix the dressing again and then pour it over the wakame salad.
The dried seaweed mix, cut wakame or kanten (agar) can be also used.
You can use your favorite raw vegetables. For example, lettuce leaves, baby salad greens, cucumber or sprouts are great. Boiled broccoli and cauliflower are nutritious and go great with this recipe.
You can also add a small portion of grated garlic to the dressing to taste.