Magowa-yasashii Salad

• 3 leaves Lettuce
• 1 Celery stalk
• 1 medium bunch Mizuna greens
• 2 small Tomatoes
• 2 tbsp Dried wakame seaweed
• 20 grams Cooked soy beans
• 2 to 3 tablespoons Shirasu salty semi-dried baby sardines or chirimen jako dry baby sardines
• 3 large Shiitake mushrooms
• 1 Potato
• 1 Oil for deep frying
• 1 1/2 tbsp Soy sauce
• 2 tbsp Sugar
• 2 tbsp Vinegar
• 1 tsp Sesame oil
• 1 tbsp Sesame seeds

1. Wash the vegetables and cut them up into easy-to-eat pieces.
2. Rehydrate the wakame seaweed in water and drain, then squeeze out to remove any excess moisture.
3. Grill the shiitake mushrooms on a grill or in a toaster oven, cool and slice thinly.
4. Arrange the ingredients on serving plates.
5. (You can do up to here in advance and chill in the refrigerator.)
6. Cut the potato into matchsticks, and fry in oil until crispy.
7. Start with the oil heated to 160C, put in the potatoes, and when they're cooked through raise the oil temperature so that the potatoes will be browned and crispy.
8. Like this!
9. Combine all the ingredients to make the dressing.
10. Put the crispy potatoes on top of the prepared vegetables, pour the dressing over and enjoy.
11. A salad that lets you enjoy all the 'magowa-yasashii' ingredients at once...you can vary it in many ways!
12. Let me know what variations you come up with.

celery, mizuna, tomatoes, soy beans, shirasu salty semidried baby sardines, shiitake mushrooms, oil, soy sauce, sugar, vinegar, sesame oil, sesame seeds

Taken from cookpad.com/us/recipes/168793-magowa-yasashii-salad (may not work)