Japanese Lentil Salad

Instructions

1. 1

   Rinse the cooked lentils and drain well.

   Tip: Use a fine-mesh strainer for this step.

2. 2

   In a large bowl, whisk together the Japanese rice vinegar, soy sauce, sesame oil, and sugar until well combined.

   Tip: Use a whisk or a shaker bottle to mix the dressing.

3. 3

   Add the ginger and green onions to the bowl and toss to coat.

   Tip: Use a pair of chopsticks or a silicone spatula to mix the ingredients.

4. 4

   Add the pickled ginger, seaweed, and toasted sesame seeds to the bowl and toss again.

   Tip: Make sure to distribute the ingredients evenly.

5. 5

   Stir in the cooked lentils until well coated with the dressing.

   Tip: Use a pair of chopsticks or a silicone spatula to mix the ingredients.

6. 6

   Taste and adjust the seasoning as needed.

   Tip: Add more soy sauce, vinegar, or sugar to taste.

7. 7

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

   Tip: This step is optional but recommended for a more intense flavor.

8. 8

   Just before serving, garnish with chopped scallions and a pickled plum.

   Tip: This adds a pop of color and freshness to the salad.

9. 9

   Serve chilled and enjoy!

   Tip: This salad is best served immediately, but it can be refrigerated for up to 24 hours.