Ingredients: Serves 1

• 3oz. Mizuna
• ⅛ red onion, thinly sliced
• ½ watermelon radish, peeled and sliced
• 1 oz. cream cheese, chopped
• roasted shredded seaweed

For Surimi Cheese Croutons

• 4 sticks surimi, cut into 1/2″ pieces
• 4 Tbsp. flour, divided
• 2 Tbsp. grated parmesan cheese
• 2 Tbsp. water
• olive oil spray or 2 tsp. olive oil

Directions

1. Prepare the Surimi Cheese Croutons:

• • Mix 2 Tbsp. flour and parmesan cheese in a small bowl. Set aside.
  • In a small bowl, like a ramekin, combine 2 Tbsp. flour and water to make a batter.
  • Dip surimi pieces in the batter, then coat well in flour/cheese mixture.
  • Transfer coated surimi to an air fryer basket.
  • Spray lightly with oil or sprinkle the oil.
  • Cook on high heat until lightly brown.
  • Remove from the air fryer and set aside.

2. Prepare the Dressing:

• • In a small dish, mix KEWPIE Deep Roasted Sesame dressing and ponzu. Set aside.

3. How to Assemble the Salad:

• • On a serving plate, arrange mizuna, red onion, and watermelon radish.
  • Add chopped cream cheese and surimi cheese croutons.
  • Top with shredded seaweed.
  • Serve with the prepared dressing on the side.