Ingredients

Ingredients For the salad

• 10g/¼oz dried wakame

• 10g/¼oz dried hijiki

• 10g/¼oz dried dulse

• 10g/¼oz dried arame

• 175ml/6fl oz sake

• 175ml/6fl oz water

• sea salt

• 380ml/13fl oz pale lager

• rapeseed oil, for deep-frying

• 140g/5oz plain flour

• 1 free-range egg

• 30g/1oz toasted white sesame seeds

• 50g/1oz purple kale or red kale, stalk removed and leaves torn

• 50g/1oz samphire

• 90g/3¼oz daikon, sliced into juliennes

• 2 spring onions, thinly sliced

• 6 batavia lettuce leaves, torn

• 6 red batavia lettuce leaves, torn

• 5g/â…›oz green or purple shiso leaves

For the dressing

• 10g/¼oz white miso paste

• 5cm/2in piece fresh ginger, peeled and grated

• 1 tsp caster sugar

• 3 tbsp mirin

• 1 tbsp umezu

• 1 lemon, juice only

• 1 tbsp sesame oil

• 2 tbsp avocado oil

• 2 tbsp pale lager

• salt and freshly ground black pepper

Description

This Unusual Salad Is Packed Full Of Vitamins And Minerals And Makes A Great Accompaniment To Japanese Fish Dishes.

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