Wakame seaweed salad
Wakame seaweed salad

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, wakame seaweed salad. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Wakame seaweed salad is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Wakame seaweed salad is something that I have loved my entire life.

Drain, rinse then squeeze out excess water. Stir together vinegar, soy sauce, sesame oil, sugar, pepper flakes, ginger, and garlic in a bowl until sugar is dissolved. Add the seaweed, scallions, carrots, and cilantro, tossing to combine well.

To get started with this recipe, we have to first prepare a few components. You can cook wakame seaweed salad using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Wakame seaweed salad:
  1. Prepare 20 grams dried wakame seaweed
  2. Make ready 2 tbsp rice vinegar
  3. Prepare 3 tbsp light soy sauce
  4. Prepare 1 tbsp sesame oil
  5. Get 1 1/4 tbsp sugar
  6. Get 1 tsp grated ginger (2-3cm)
  7. Take 2 clove grated garlic
  8. Take 2 tsp sesame seeds
  9. Prepare 1 packet Dashi (optional, depends on how fishy your seaweed is)
  10. Make ready 1 tsp starch
  11. Take 1 tbsp cold water

The Japanese eat it in various ways, for example as a salad with sushi, but also as a 'vegetable' in miso soup. Depending on used seaweed, add sugar / vinegar / soy sauce to taste. This Wakame seaweed is NOT the light green transparent seaweed in the photos. Drain, then squeeze out excess water.

Steps to make Wakame seaweed salad:
  1. Properly rinse seaweed several times, dunk it in boiling water for a few seconds and rinse again.
  2. Grate garlic and ginger and mix all ingredients for dressing (use mortar for a better blend)
  3. Pour dressing over seaweed in a pot and simmer on gentle heat for one minute
  4. 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
  5. 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.
  6. Let cool down to room temperature, place in a jar and refrigerate. For better taste let soak for several days
  7. Garnish with sesame seeds and sesame oil and serve at room temperature.

Wakame is a species of sea vegetable, commonly referred to as seaweed, extensively used in Japanese and other Asian cuisines, especially in soups, salads, and snacks, but also as a seasoning. Wakame is deep green in color; it is occasionally referred to as "sea mustard," likely because it resembles mustard greens when cooked, but not because of. This seaweed salad recipe is a healthy Japanese dish. It is sustainable and loaded with nutrients like fiber, vitamins and minerals like iron and magnesium. It's not as mild as the wakame seaweed used in Japanese-style seaweed salads, which is why there are some very strong flavors in the dressing–chili, raw garlic, vinegar, and ginger.

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