Ingredients for 4 Servings

Genboku shīhtake (原木しいたけ / Genboku shīhtake) 4 pieces

100 g combination of:
Mizuna (水菜 / Mizuna)
Leaf lettuce (グリーンリーフ / Gurīhn rīhfu)
Mixed baby salad greens (ミックスベビーリーフ / Mikkusu behbīhrīhfu)

Soy Sauce Dressing
Soy sauce (醤油 / Shōyu) 2 tsp
Rice vinegar (米酢 / Kome-su) 2 tsp
Extra virgin olive oil (エキストラバージン オリーブオイル / Ekisutora bāhjin orīhbu oiru) 4 tsp
Black pepper (ブラックペッパー / Burakku peppāh) Pinch

Salt (塩/ Shio) Pinch
Extra virgin olive oil (エキストラバージン オリーブオイル /
Ekisutora bāhjin orīhbu oiru) To taste

White roasted sesame seeds (白炒り胡麻 / Shiro irigoma) 1 tsp

How to Make
1. Remove the hard portions from the bottoms of the shīhtake stems. Cut the stems off of the caps. Add some olive oil to a frying pan and place the pan on low heat. Evenly brown the caps and stems, then salt them. Remove the shīhtake from the frying pan. Once it is cool enough to handle, cut the caps and stems into 1-cm thick strips, leaning the knife blade about 45 degrees.
2. Cut or shred the greens into easy-to-eat sizes. Soak these in water to let them take on a crispier texture. Remove the greens from the water and pat dry.
3. Combine the dressing ingredients in a small bowl.
4. Arrange the greens on serving plates. Top with slices of shīhtake, drizzle on the dressing, and garnish with sesame seeds.

Recipe Developed by Machiko Tateno