Arame and Shiitake Mushroom Salad served on Watercress
This is a very flavoursome salad. You could use other seaweeds also, in the image I used arame and sea spaghetti because I didn't have enough arame.
200g shiitake mushrooms
1 tbs brown rice vinegar
1 tbs braggs amino acids
1/2 teaspoon of umeboshi plum paste (could be substituted with a squeeze of lemon juice)
a small red chilli, finely chopped
Soak the arame.
Dice the mushrooms.
Mix the arame, mushrooms, vinegar, braggs, umeboshi plum and the chilli in a bowl.
Place a handful of watercress on each plate and scoop the mixture on top.
Sprinkle with sesame seeds.