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Export 7 ingredients for grocery delivery
Step 1
Gather all the ingredients.
Step 2
Cut off and discard the stems of 6 shiso leaves (perilla/ooba) and roll them up from the stem end to the leaf tip. Cut it into julienned strips.
Step 3
Discard the tough stems of 3 pieces myoga ginger and diagonally cut into thin slices.
Step 4
Discard the bottom ends of 5 oz mizuna (Japanese mustard green). Cut the mizuna into 1½-inch (4-cm) lengths.
Step 5
Grind 1 Tbsp toasted white sesame seeds with a mortar and pestle. Leave some sesame seeds unground for texture.
Step 6
In a small mason jar or bowl, combine 3 Tbsp ponzu, 1 Tbsp soy sauce and 1 Tbsp toasted sesame oil.
Step 7
Add the ground sesame seeds and mix everything together.
Step 8
In a large salad bowl, put the mizuna, shiso, and myoga. Sprinkle with some sesame seeds, if you‘d like. Shake the dressing, drizzle it over the salad, and toss well. Enjoy!
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