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1 Delicata Squash, trimmed, seeded, and sliced thinly
1 Hakurei Turnip, stem removed and julienned
1 Tbsp. Lemon Juice
1 bunch Scallions, trimmed, sliced thinly
1 piece Tofu, patted dry, cut into 1/2
1 pound Edamame
1 tsp. Dulse Flakes
1/2 Cucumber, cut into 1" chunks
1/2 piece Ginger, grated
1/2 tsp. Sugar
1/4 cup Mizuna leaves
2 Tbsp. Cooking Oil
3 Tbsp. Rice or White Vinegar
Salt to taste
In a large mixing bowl, sprinkle the edamame pods with salt and let stand for 15 minutes. Bring a large pot filled with water to a boil over high flame. Boil the edamame for 6 minutes. Remove to a bowl and wash with cold water until cool to the touch. Set aside.
Meanwhile, in a small mixing bowl, whisk together the vinegar and sugar with a pinch of salt. Add the turnip and stir to combine. Set aside. With the heel of a knife, gently smash the cucumbers. Place into a mixing bowl with the lemon juice and a pinch of salt. Stir to combine and set aside.
In a saucepan over a medium flame, heat 1 Tbsp. oil until hot. Add the ginger and stir until fragrant, about 1 minute. Add the scallions and reduce the flame to low. Season with a pinch of salt and continue to stir until soft and the scallions begin to "melt,” about 15 minutes.
