Buckwheat, Hijiki, Kale and Vegetable Salad - Chef Recipe by Michelle Rogerson

Ingredients

4 cups buckwheat
1 cup carrots, finely diced
10g Hijiki seaweed
1 cup kale leaves
Shichimi (Japanese 7 spice chilli powder)
Roasted sesame seeds
180mL Japanese soy
60mL mirin
60mL rice wine vinegar
2 Tbs sesame oil
4 Tbs brown sugar

Method

Cook buckwheat in boiling water just as you would pasta, until just cooked. Drain. Rehydrate Hijiki seaweed in cold water for 10 minutes. Drain.

Heat wok or large fry pan with some oil till very hot. Stir fry carrots, shiitake and hijiki over high heat. Immediately add 50mL soy, 2 tablespoons brown sugar, dash of sesame oil, sesame seeds, shichimi and stir fry until caramelised. Be sure not to overcook the vegetables.

Make dressing by mixing 180mL soy, 60mL mirin, 60mL vinegar, 1 tablespoon sesame oil and 2 tablespoons brown sugar together.

Mix buckwheat, carrots, shiitake, Hijiki, kale and dressing to taste.

Serve on salad leaves of choice.

Recipe provided by Ocha