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Combine the refreshing taste of Tosakanori seaweed with the vibrant flavors of broccoli in this delightful Lemon Salad. Tossed in a zesty lemon oil dressing, this salad offers a perfect balance of acidity and umami flavors. 

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Ingredient (1 person)：

・Dried Tosakanori: 10G
・ Broccoli: 40g
・ Shimeji: 5g
・ Lemon: 5g
・ Almond: 5g
・ Cumin: 0.4g
・ Olive oil: 1 teaspoon

・ Lemon oil dressing: your favorite amount (about 15g)

How to:

1. 「Drying and Sakanori」 ofAfter returning 4 minutes with plenty of water, drain it firmly.Mix the sliced ​​lemon roughly. ( * After the water return, it will be about 4 to 5 times the amount)
   
   
   
2. Add olive oil to a frying pan, add cumin seeds with flip and heat over medium heat.
3. When the cumin began to crack, put the glasses and fry quickly.
   Broccoli is also inside a frying pan. After fried broccoli to some extent, cool it down.
   
   
   
4. 3 that has cooled firmlyReturn and mix with lemon.Completed if you mix with dressing.