Trim off the roots of the komatsuna. Rinse and cut into 3 cm pieces. Trim the stems from the enoki mushroom and cut into 3 cm.

Boil komatsuna and enoki mushrooms briefly in salted hot water for 20 seconds. Shock in cold water and drain well.

Chop the sesame seeds and combine with the * ingriedients in a bowl to make sesame sauce. Put komatsuna and enoki mushroom and dried bonito flakes in the sauce and dress.