Healthy Japanese Leek and Salted Kombu Seaweed Salad

• 1 stalk The white part of a Japanese leek (you can add the green part if you'd like)
• 1 pinch Shio-kombu
• 1/2 tsp Ponzu (or mentsuyu)
• 1/2 tsp Sesame oil
• 1 Sesame seeds (for topping)

1. Cut the leek into 5 cm long pieces, then finely shred lengthwise.
2. Blanch in boiling water for 5 seconds to remove the harsh flavor and make them easier to eat.
3. Drain the leek, mix with the other ingredients and it's done.
4. If you're using the green part of the leek too, shred it finely as with the white part and blanch in boiling water for 10 seconds.
5. Add a soft-poached egg and this leek salad to udon noodles with a splash of ponzu sauce for a refreshing and delicious dish!

ponzu, sesame oil, sesame seeds

Taken from cookpad.com/us/recipes/168766-healthy-japanese-leek-and-salted-kombu-seaweed-salad (may not work)