Asian Fusion Salad

2 teaspoons five spice powder 3 eggs 1/2 teaspoon salt Scramble and cook, chop up the pieces

Chop a head of lettuce 1 cucumber, thinly sliced or coarsely chopped

Hydrate 1-2 tablespoons hijiki

Sautee 10 mushrooms, sliced thick, with 2 tablespoons oil, 1 teaspoon mirin

Add the hijiki, a dash of ume plum vinegar, a teaspoon of toasted sesame oil, 2 tablespoons flaked dulse

Toss and serve, preferably cold.