Shungiku Salad with Sesame Soy Dressing

Prepare Sesame Soy Dressing: In screw-top jar with tight-fitting lid, combine 3 tablespoons vegetable oil, rice-wine vinegar, reduced-sodium soy sauce, brown sugar, Oriental sesame oil, and garlic, until well mixed. Prepare Shungiku Salad: Heat large skillet until hot over high heat. Add sesame seeds and stir-fry until lightly browned. Remove to bowl. Add 2 tablespoons of oil and tofu triangles. Brown tofu well on all sides -- about 10 minutes. Drain tofu on paper towels and set aside. Reduce heat to low. Add ham and brown lightly; remove to plate. Fold ham in half; roll into cone shape and set aside. Add egg to skillet and cook until set like a thin pancake, turning once. Remove to cutting board and set aside. Add mushrooms to skillet and sautee until wilted -- about 1 minute. Transfer to plate. Cut egg pancake into 1/2-inch-wide strips. To serve, divide Shungiku leaves between 2 serving plates. Top with mushrooms, cucumber slices, egg strips, tofu triangles, and ham cones. Sprinkle salad with sesame seeds and serve with Sesame Soy Dressing.