Wakame salad is a Japanese seaweed salad that goes brilliantly as a side with sushi or part of a sushi bowl.
Begin by re-hydrating the dried seaweed by emptying it into a bowl and filling with cold water. Leave for 20 mins.
Check after 10 mins and top up with water if the seaweed is above the water line.
While the seaweed is soaking assemble the dressing – finely chop the red chilli and add this and all remaining ingredients (miso, mirin, rice vinegar, sesame seed oil, sesame seeds, soy sauce, lime juice) into a bowl and mix with a fork.
After 20 mins place the seaweed in a sieve and squeeze all excess water out of the seaweed.
chop the seaweed with knife which will make it easier to eat and mix in with the other parts of the meal.
Pour of the dressing and mix throughly until all the seaweed is dressed
Sprinkle a final teaspoon of sesame seeds over the top and serve.
Wakame Salad
Equipment
- salad bowl
- large sieve
Ingredients
- 40 g dried seaweed
- 1 tbsp miso paste
- 1 tbsp white sesame seeds – toasted
- 1 tbsp soy sauce
- 1 tbsp mirin
- 2 tbsp lime juice – juice of one lime
- 1 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 1 red chilli
Method
- re-hydrate the dried seaweed by emptying it into a bowl and filling with cold water. Leave for 20 mins. Check after 10 mins and top up with water if the seaweed is above the water line
- While the seaweed is soaking assemble the dressing – finely chop the red chilli and add this and all remaining ingredients into a bowl and mix with a fork.
- after 20 mins place the seaweed in a sieve and squeeze all excess water out of the seaweed.
- chop the seaweed with knife which will make it easier to eat and mix in with the other parts of the meal.
- Pour over the dressing and mix throughly until all the seaweed is dressed
- Sprinkle a final teaspoon of sesame seeds over the top and serve.
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).