Steps

1. In a bowl, add Soy Sauce 1 1/2 tbsp, Rice Oil 1 1/2 tbsp, Sesame Oil 2 tsp, Salt 1 pinch, Sesame Seeds 2/3 tsp, Grated Garlic 1 clove, and MSG(Ajinomoto) (MSG) 7 dashes.
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2. Heat the dressing in a 600W microwave for 40 seconds. No plastic wrap needed.
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3. Whisk the heated dressing well with a whisk or chopsticks until emulsified. 【Tip!】 Mix thoroughly to emulsify so that the oil and water don't separate, ensuring it coats the vegetables well and tastes delicious.
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4. The dressing is hot, so let it cool down until it reaches room temperature.
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5. Cut the cucumber in half lengthwise, then slice thinly diagonally.
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6. Cut the scallion in half lengthwise, then slice diagonally. 【Tip!】 If you don't like the pungent taste, soak the sliced scallion in water.
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7. Remove the core from the lettuce and tear the leaves into bite-sized pieces. 【Tip!】 Tearing by hand creates uneven edges, allowing the dressing to cling better.
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8. Wash the torn lettuce with water and drain well. 【Tip!】 If the lettuce is wilted, soaking it in ice water will restore its crispness.
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9. Drain excess water from the washed lettuce, cucumber, and scallion by covering them with a bowl and shaking, or by gently squeezing them with kitchen paper. 【Tip!】 Any remaining moisture will dilute the dressing, so drain thoroughly.
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10. In a bowl, combine the drained Lettuce 170g, Cucumber 60g, and Scallion 25g, and mix gently.
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11. Arrange the vegetables on a serving plate.
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12. Re-mix the cooled dressing thoroughly before drizzling it over the arranged vegetables.
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13. Tear and scatter Nori (dried seaweed) over the top, to taste.
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