Harusame Salad

Soak 10g dried shiitake mushrooms in 200g warm water for 30 minutes until softened. Once soft, remove stems and thinly slice the mushroom caps.

Bring 1000g water to a boil in a medium pot. Add 100g Harusame and cook according to package instructions, typically 3-5 minutes, until tender but still firm. Drain the Harusame and rinse thoroughly under cold water to prevent sticking. Cut the Harusame into shorter, manageable lengths (about 10cm) using kitchen shears.

Julienne 200g Cucumber into thin strips. Place the Cucumber in a bowl, sprinkle with 5g Salt, and let sit for 10 minutes to draw out excess moisture. Squeeze the Cucumber firmly to remove water and set aside.