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