Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, wakame seaweed salad. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
This Japanese seaweed salad combines savoury, refreshing, and spicy ingredients and seasonings for an exciting side dish Try a different sort of green leaf salad with our seaweed salad recipe. A wide variety of wakame seaweed salad options are available to you, such as variety, processing type, and cultivation type. Seaweed Salad - Chuka Wakame: I feel cheated.
Wakame seaweed salad is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Wakame seaweed salad is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook wakame seaweed salad using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Wakame seaweed salad:
- Take 20 grams dried wakame seaweed
- Get 2 tbsp rice vinegar
- Prepare 3 tbsp light soy sauce
- Take 1 tbsp sesame oil
- Take 1 1/4 tbsp sugar
- Make ready 1 tsp grated ginger (2-3cm)
- Prepare 2 clove grated garlic
- Make ready 2 tsp sesame seeds
- Prepare 1 packet Dashi (optional, depends on how fishy your seaweed is)
- Get 1 tsp starch
- Get 1 tbsp cold water
Wakame is a type of edible seaweed that has been cultivated in Japan and Korea for centuries. In addition to bringing a unique taste and texture to soups and salads, wakame is low in calories but. Healthy and refreshing seaweed salad recipe. Served with cherry tomato over green leaf lettuce and The salad is a little bit spicy but overall quite sweet and crunchy.
Instructions to make Wakame seaweed salad:
- Properly rinse seaweed several times, dunk it in boiling water for a few seconds and rinse again.
- Grate garlic and ginger and mix all ingredients for dressing (use mortar for a better blend)
- Pour dressing over seaweed in a pot and simmer on gentle heat for one minute
- Depending on used seaweed, add sugar / vinegar / soy sauce to taste. For wakame, quantities provided here should be enough, but when I used another, thicker spaghetti-like seaweed, I needed to add 1 tbsp of each and a packet of Dashi (japanese fish stock with glutamane) to get the taste right
- To thicken sauce, dissolve one teaspoon starch in one tablespoon of COLD water and add to boiling dish. Immediately take off the heat, whisk thoroughly and bring to one more quick boil. Keep whisking during this procedure.
- Let cool down to room temperature, place in a jar and refrigerate. For better taste let soak for several days
- Garnish with sesame seeds and sesame oil and serve at room temperature.
Wakame salad - Easy Recipe for Edible Seaweed. Wakame is packed with vitamins and minerals and can be eaten cold or hot. The Japanese eat it in various ways, for example as a salad with sushi. When translated literally, seaweed salad is Kaisou Sarada (海藻サラダ) in Japanese; however, this refers to any salad with seaweed on top, not the bright green sesame oil seasoned salad we're used. Chuka Wakame (Sesame Seaweed Salad), Just defrost and serve.
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