Recipes Japanese Sushi
How do I make seaweed (Wakame) salad like in the Japanese Sushi Bars?
I can’t ever find the right recipe; either it’s with the wrong kind of wakame seaweed (the kind used in the reastaurants are bright green and dark green) or it’s the wrong dressing/marinage recipe. I can’t seem to find the answer anywhere! Please help!
Cucumber and Wakame Seaweed Salad (Sunomono)
It’s a Japanese sunomono (vinegary salad) recipe.
INGREDIENTS:
1 small cucumber
1 cup wakame seaweed (softened)
4 tbsp rice wine vinegar
2 tbsp sugar
1/2 tsp salt
PREPARATION:
Cut softened wakame seaweed into about 2inch-long pieces. Slice cucumber into thin rounds. Put salt over cucumber slices and set aside for 20 minutes. Squeeze cucumber slices to remove the liquid. Mix vinegar and sugar in a bowl.
Add wakame seaweed and cucumber slices in the bowl and mix well.
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Simple Wakame Salad
1 clove garlic, grated
1/2 teaspoon grated ginger
1/2 avocado
Bragg’s to taste
3 cups greens (sunflower, buckwheat, spinach, lettuce, etc)
1 cip soaked wakame seaweed
optional: tomatoes, walnuts, pecans, almonds or pine nuts
Grate the ginger and garlic. In a small bow, mash the avocado, ginger, garlic and Bragg’s together. Break greebs and wakame up into bite size pieces. Toss all ingredients together thoroughly.
This recipe is courtesy of San Franicisco LiFE
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wakame
Another example of Japanese sunomono [see:Sunomono]. A bit exotic for most Western tastes, perhaps, but not in the least unappetizing. If you like spinach, you’ll like wakame. It even looks similar.
Makes 2-4 servings
3 Tbs Dashi
1 Tbs Soy sauce
3 Tbs Rice wine vinegar
1 tsp Honey
1 tsp Mirin
1/2 oz Wakame seaweed, dried
1/2 Cucumber, seeded
1/2 tsp Salt
In a small saucepan, combine the dashi, soy sauce, rice vinegar, honey and mirin. Heat to dissolve the honey and mix the dressing well. Remove from heat and chill.
Seed the cucumber with a spoon. Then cut the cuke into paper-thin slices. Put the slices in a bowl of cold water to cover; add salt. Soak for 20 minutes.
In another bowl, soak the wakame in lukewarm water for 10 minutes. It will swell and become a rich, glossy green. Drain the water, then plunge the seaweed briefly into boiling water. Rinse immediately with cold water to intensify the color. Trim away any rough stems, then coarsely chop the wakame.
Drain the cucumber slices and pat dry. Combine the cucumber and wakame, toss and portion out among 2-4 small bowls. Drizzle the chilled dressing over each portion and serve.
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