Japanese Seaweed Salad

This salad always reminds me of our stay in Japan a while ago. The hotel breakfast (Villa Fontaine Ueno) always provides this salad, boiled eggs and a variety of Japanese breads every morning. The breakfast was like that every day during our stay.  But yet, we did not complain at all since the salad was very nice and somehow addictive. I found the recipe online how to make the sesame salad dressing. It is just perfect and exactly like what we had in Japan. If you want to cook something Japanese, make this salad and the Chicken Teriyaki that I posted last month. I guarantee it will be very satisfying.

Ingredients:

• 1 tbs Wakame seaweed (usually sold as dried form, soak in cold water for 5 mins then drain)
• 1 fresh sweet corn (boiled and cut the kernels)
• 1 cucumber
• a small amount of cabbage (cut very thinly)
• lettuce (optional, cut thinly)
• carrot (optional, cut thinly)
  
• a pinch toasted sesame seeds

Sesame Salad Dressing:

• 3 tbs rice wine vinegar
• 1 tbs sesame oil
• 1 tbs kikkoman soy sauce
• 0.5 tsp sugar

Preparation:

1. Prepare the Sesame salad dressing. Ensure that the sugar is completely dissolved
2. Prepare the veggies
3. Add the salad dressing on the cut veggies. Sprinkle with the toasted sesame seeds.