Seaweed Salad
A classic Japanese dish, light but refreshing and delicious. I have yet to find dried seaweed that hydrates into the long, thin strands that you see at Japanese restaurants. Unfortunately the dried wakame that I had hydrates into more like thin pieces, which you commonly see in soups. The appearance is a little weird, but it still tasted lovely
Active Time: 15 min
Total Time: 15 min
Ingredients
> dried wakame (50g)
> soy sauce (1.5 tbsp)
> rice vinegar (1 tbsp)
> mirin (1 tbsp)
> sugar (1.5 tsp)
> ginger (1/2 tsp grated)
> garlic (1/2 tsp grated)
> sesame oil (1 tbsp)
> sesame seeds
Instructions
1. In a large bowl, cover the dried wakame with plenty of water, and let rehydrate for 10 minutes.
2. In the meantime, prepare the dressing by whisking together everything else except sesame seeds until well-combined.
3. Strain and dry the hydrated seaweed to the best of your ability. Mix everything together until well combined. Serve and garnish with sesame seeds.
Notes/Tips:
> The dried seaweed expands a LOT. A little goes a long way with the dried wakame. The 50g turned into a huge bowl. Be careful not to go overboard.