For the Salad
a big head of romaine lettuce
10 red radish, sliced
10 cherry tomatoes
6 shiitake mushrooms, sliced
1 teaspoon nama shoyu (optional)
Place the romaine lettuce into a bowl with ice cubes to soak.
Wash and cut the other vegetables.
Marinate shiitake for 1 min (optional), or leave them raw.
Dry the romaine lettuce.
Place the salad into a bowl, and use as much dressing as you desire.
Store leftovers of dressing in the refrigerator.
For the Dressing
2 tablespoons, finely cut Shiso leaves ( about 6 small leaves)
1 tablespoons Mirin
1 tablespoons Brown Rice Vinegar
1 tablespoons Ume Plum Vinegar
1 tablespoons Tamari Soy Sauce
2 teaspoons Coconut Sugar
2 tablespoons, freshly squeezed Yuzu
3 tablespoons Grape seed oil
In a blender, combine all of the ingredients, except shiso leaves, and blend until creamy.
Then add the shiso leaves and pulse again.
Can be stored in an airtight container for one week.