Steps

1. First, let's make the Scallion Umami Sauce.
   🕒 01:29
2. Make lengthwise slits on 1 large scallion, then make slits on the other side as well. Lightly crush it and finely mince.
   🕒 01:38
3. Place the finely minced scallion into a pot.
   🕒 02:19
4. Pour 100ml of Toasted Sesame Oil generously over the scallions in the pot.
   🕒 02:34
5. Place the pot over heat and slowly sauté the scallions until fragrant and slightly colored.
   🕒 02:48
6. In a separate bowl, combine 1 clove garlic, 4 tbsp Soy Sauce, 1 tsp Sugar, 2 tsp Vinegar, and 2 tsp White Sesame Seeds. Mix well to create the sauce. [Pro Tip] If you prefer a lighter flavor, you can use ginger or omit the garlic; it will still be delicious.
   🕒 03:37
7. Add the hot, sautéed scallions and sesame oil to the bowl with the sauce you prepared.
   🕒 04:29
8. Combine the hot, newly added scallion mixture and the sauce, mixing thoroughly until everything is well integrated. [Pro Tip] Adding the hot ingredients helps to release the garlic's aroma and create a more cohesive flavor.
   🕒 04:51
9. Transfer the completed umami sauce to a jar. [Pro Tip] When using, be sure to mix well to ensure the ingredients at the bottom are evenly distributed.
   🕒 05:14
10. Firmly press down on the core of 1/2 head of lettuce and remove the core with one click.
    🕒 05:39
11. Tear the lettuce into bite-sized pieces by hand.
    🕒 06:10
12. Loosely arrange the torn lettuce on a plate, allowing air to get in.
    🕒 06:33
13. Generously drizzle the prepared Scallion Umami Sauce over the arranged lettuce.
    🕒 06:57
14. Top with Shirasu (to taste) as desired, and it's ready to serve.
    🕒 07:24