Chikuwa and Cucumber Herb Salad

Steps

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1. 1
   Trim off the dry stem end of the myoga, cut in half, then slice diagonally. Soak in water for about 5 minutes to remove bitterness.
   ▶ ≈0:00
2. 2
   Rinse the shiso leaves, gently pat dry with paper towels, trim off the stems, stack them evenly, then cut in half and slice into thin strips.
   ▶ ≈0:23
3. 3
   Trim the ends off the cucumber, cut it in half lengthwise, then slice diagonally into thin pieces.
   ▶ ≈0:43
4. 4
   Slice the chikuwa diagonally into pieces.
   ▶ ≈0:52
5. 5
   Drain the soaked myoga and pat it thoroughly dry with paper towels.
   ▶ ≈0:58
6. 6
   Make the dressing by combining mayonnaise, bonito flakes, ground sesame, soy sauce, vinegar, sugar, and lemon juice in a bowl and mixing well.
   ▶ ≈1:01
7. 7
   Add the chikuwa, cucumber, shiso, and myoga to the dressing and toss everything together until well combined to finish.
   ▶ ≈1:11