Salad With Celery and Myoga

• 1 stalk Celery
• 10 pieces Myoga ginger
• 150 grams Sashimi grade boiled squid
• 1 Salt and pepper
• 1 tbsp Lemon juice
• 1 tbsp Fish sauce

1. Cut the myoga ginger vertically into 4-6 pieces.
2. Thinly slice the celery stalk and roughly chop the leaves.
3. Combine the celery and myoga ginger in a bowl and rub with a bit of salt.
4. Once wilted, squeeze out the moisture and add the squid, salt, pepper, fish sauce, and lemon juice.
5. Toss to coat.
6. It's delicious when freshly made, but if you let it sit for a day, the flavor really sinks in and it's even more delicious.

celery, ginger, salt, lemon juice, sauce

Taken from cookpad.com/us/recipes/151689-salad-with-celery-and-myoga (may not work)