Immerse Romaine lettuce in cold water for 5 minutes; cut off stem end.
To water-blanch, heat water and Kikkoman Soy Sauce to boiling. Add lettuce and
water-blanch for 30 seconds. Remove and drain; cut into thirds crosswise and place on
Combine SAUCE ingredients and spoon over lettuce. Toss gently at table to serve.
We use a little Kikkoman Soy Sauce in the blanching water to add umami nuances, which gently infuse the vegetables with a subtle flavor. You can also substitute chicken or vegetable broth for water-blanching.