Steps

1. Place 8g of seaweed in a bowl and add enough water to cover. Soak for about 5 minutes.
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2. Be careful not to over-soak the seaweed, as it can lose its flavor. Drain the water thoroughly after 5 minutes.
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3. Cut the root end off 1 pack of pea sprouts, about 2cm from the base.
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4. Cut the trimmed pea sprouts in half again into bite-sized pieces.
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5. Place the cut pea sprouts in a bowl and soak them in water for about 5 minutes to remove any grassy flavor. [This is the key!] This step makes the pea sprouts less bitter and more palatable without cooking.
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6. Cut 80-100g of chikuwa in half lengthwise, then into bite-sized pieces.
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7. Wrap the cut chikuwa in plastic wrap.
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8. Squeeze the water out of the rehydrated seaweed and gently loosen it if it's clumped together.
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9. Thoroughly drain the water from the pea sprouts that were soaking.
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10. In a bowl, combine [A] 1.5 tbsp of vinegar, [A] 2 tsp of soy sauce, [A] 1 tsp of sugar, [A] 2 tsp of olive oil, [A] 1 tbsp of toasted sesame seeds, and [A] 10g of wasabi. Mix well.
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11. Lightly mix the dressing. [This is the key!] Wasabi is still delicious even if it's slightly clumped, so a light mix is sufficient.
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12. Spread the drained pea sprouts on a plate and microwave on 600W for 1 minute.
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13. Drain the moisture from the microwaved pea sprouts and add them to the bowl with the dressing.
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14. Mix the pea sprouts thoroughly with the dressing.
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15. Add the drained and loosened seaweed and mix lightly. [This is the key!] If you mix the seaweed first, it will absorb too much dressing and the flavor will be diluted, so follow this order.
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16. Add the cut chikuwa, sprinkle with a pinch of salt and 3 shakes of MSG (Umami Seasoning), and toss everything lightly to combine.
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17. Transfer to a serving dish and enjoy. It's ready!
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