Ingredients
Equipment
Method
For the Dressing
- Place all of the dressing ingredient in a medium-sized bowl and whisk to combine. Transfer the dressing to a jar and chill until ready to serve.½ cup mayo, 2 tbsp rice wine vinegar, 1½ tbsp soy sauce, 1 tbsp tahini, 1 tsp sugar, 1 tsp mirin, 1 tsp sesame oil
For the Salad
- Fill a small saucepan 2/3 of the way up with cold water. Add the edamame and cook until the edamame is tender. About 3 minutes. Drain the edamame and set it aside.1 cup frozen edamame
- Refill the saucepan and bring the water to a boil. Add the baking soda and lower the eggs into the water. Reduce the heat to medium-low and cook for 10 minutes.***½ tsp baking soda **, 3 large eggs
- While the eggs are cooking, pour the wakame into a small bowl. Pour boiling water over top and let sit for 5 minutes before draining. Rinse with cold water and squeeze the seaweed to get rid of the excess moisture. Set it aside.2 tbsp dried wakame
- Your eggs should be done cooking by now. Transfer the eggs to an ice bath and let sit for a minimum of 10 minutes before peeling. Once your eggs are peeled, quarter them and set them aside.
- Place the lettuce on a large platter and sprinkle the wakame on top. Arrange a row of avocado, then edamame, followed by the eggs. Add the crab meat and alternate between adding chunks of meat and pieces of pickled ginger. Finally, add a row of cucumbers and finish the salad with a sprinkling of shichimi togarashi. Served immediately with the dressing on the side.2 heads Boston lettuce, 1 avocado, 454g (1 lb) crab meat or imitation crab meat, ¼ cup pickled ginger, 2 mini cucumbers, ½ batch Creamy Sesame Dressing , shichimi togarashi
Notes
** The baking soda helps break down the integrity of the eggshell, which makes the eggs easier to peel.
*** If you would prefer a jammier yolk, cook your eggs for 7 minutes. They will be slightly more difficult to peel, however.