• Lettuce1 head
• ★Sesame oil2 tbsp
• ★Salted kelp (shiokombu)20g approx.
• ★White sesame seeds2 tbsp

1. 1

   Remove the core from 1 head of lettuce, rinse with water if needed, and gently separate the leaves.

2. 2

   Bring a pot of water to a boil and add a pinch of salt.

3. 3

   Place the lettuce in the boiling water and blanch briefly until water returns to a boil, then remove.

4. 4

   Cool under running water, then squeeze firmly to remove excess moisture.

5. 5

   In a bowl, combine ★2 tbsp sesame oil, ★20g approx. salted kelp, and ★white sesame seeds.

6. 6

   Add the squeezed lettuce to the bowl and toss well until the flavors are evenly absorbed.

7. 7

   Transfer to a serving dish.

Keep the blanching time short to preserve the lettuce's crunch. Squeezing out excess water thoroughly helps the flavors infuse better.

• Calories110 kcal
• Protein1.8 g
• Fat8 g
• Carbs6 g
• Sodium1.4 g