Bonsai salad with sesame dressing

Ingredients for 2 servings:

• 2 tbsp water
• 2 tbsp, heaped sesame seeds, roasted
• 2 tbsp tahini
• 2 tbsp soy sauce, Japanese
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 100 g surimi
• 1 nori sheet
• ½ head of iceberg lettuce

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Total time approx. 20 minutes

Japanese salad with surimi and seaweed strips

For the dressing, whisk together water, sesame paste, soy sauce, rice vinegar, and sugar until smooth. Toast the sesame seeds in a pan without oil, but do not let them blacken. Add them to the dressing and stir in. For a more intense flavor, you can roughly crush the sesame seeds in a mortar after toasting. Wash the iceberg lettuce and cut into fine strips. Cut the nori sheet into small pieces with scissors and add to the salad. Cut the surimi into small pieces. I simply halve the regular sticks to make pieces about 3 cm long and add them to the salad with the dressing. I let the salad stand for a few minutes so the seaweed absorbs moisture and becomes supple. Optionally, fried chicken strips also go very well with it.