Description
This Irresistibly Addictive Yamitsuki Lettuce Salad is a refreshing and flavorful Japanese-inspired dish combining crisp iceberg lettuce with a savory dressing made from toasted sesame oil, soy sauce, miso paste, and a mixture of aromatic seasonings. Enhanced with the unique crunch of roasted nori flakes and a balance of umami flavors from dashi and chicken bouillon powder, this salad is perfect as a light appetizer or side dish that is both easy to prepare and delightfully satisfying.
Ingredients
Scale
Vegetables
- 150 g iceberg lettuce (torn into bite-sized pieces)
Seaweed
- 1 sheet nori (roasted seaweed) (torn into flakes)
Dressing
- 2 tablespoons toasted sesame oil
- 1 tablespoon toasted white sesame seeds
- 3 tablespoons Japanese soy sauce (koikuchi shoyu) (or tamari for gluten-free)
- 1 teaspoon sugar
- 1 teaspoon dashi granules (vegetarian dashi can be used)
- 1 teaspoon Chinese-style chicken bouillon powder (optional, can be omitted for vegetarian)
- 1 teaspoon garlic paste
- 1 tablespoon yellow miso paste (awase) (or white miso as substitute)
- 1 tablespoon rice vinegar (or white vinegar as alternative)
- 1 pinch salt (to taste)
- Ground black pepper (to taste)
Instructions
- Prepare the Lettuce: Tear the iceberg lettuce into bite-sized pieces and place them in a large salad bowl to serve as the base for your salad.
- Prepare Nori Flakes: Take one sheet of roasted nori seaweed and gently tear or crumble it into small flakes. These will add a delicate, crispy texture and a subtle sea flavor to the salad.
- Mix the Dressing: In a separate bowl, combine 2 tablespoons of toasted sesame oil, 1 tablespoon of toasted white sesame seeds, 3 tablespoons of Japanese soy sauce, 1 teaspoon of sugar, 1 teaspoon of dashi granules, 1 teaspoon of Chinese-style chicken bouillon powder (omit if making vegetarian), and 1 teaspoon of garlic paste. Stir well until the sugar and powders dissolve.
- Add Miso and Vinegar: Incorporate 1 tablespoon of yellow miso paste into the dressing mixture, followed by 1 tablespoon of rice vinegar. Mix thoroughly to achieve a harmonious blend of savory, sweet, and tangy flavors.
- Season to Taste: Add a pinch of salt and ground black pepper according to your preference, adjusting for balance and seasoning.
- Toss the Salad: Pour the dressing over the torn lettuce in the large salad bowl. Gently toss the ingredients together to ensure the lettuce is evenly coated with the flavorful dressing.
- Top with Nori Flakes: Sprinkle the nori flakes on top of the dressed salad for added texture and umami. Optionally, you can add an extra sprinkle of toasted sesame seeds for garnish.
- Serve Immediately: Serve the salad immediately to enjoy the crisp freshness of the lettuce combined with the savory, tangy dressing and crunchy seaweed.
Notes
- The Chinese-style chicken bouillon powder can be omitted or replaced with vegetarian seasoning if you prefer a vegetarian or vegan salad.
- For gluten-free diets, opt for tamari instead of regular soy sauce.
- Adjust the amount of sugar and vinegar to better suit your taste preferences.
- Use fresh iceberg lettuce for the best crisp texture; wash and dry thoroughly before tearing.
- The salad is best eaten immediately after preparation to maintain the lettuce’s crunch and the dressing’s vibrant flavor.
