GREEN SEA SALAD (KYURI TO WAKAME NO SU NO MONO)
We had this recently at a Japanese restaurant and it was soooo good. I love seaweed. Recipe from "At Home with Japanese Cooking" by Elizabeth Andoh. Cook time is for soaking the dried wakame.
Provided by Roosie
Categories Japanese
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Soak the dried wakamé in a bowl of warm water for 20-25 minutes.
- It should soften and expand.
- Rinse under cold water and pat dry.
- Remove any tough stems.
- Chop wakamé coarsely.
- In a small saucepan comine soy sauce, vinegar, and sugar and heat, stirring, until sugar melts.
- Chill.
- Peel the cucumber, if waxed.
- Slice in half lenghtwise (the long way) and slice into thin half-moons.
- Sprinkle with salt and let sit for a few minutes before gently squeezing the slices.
- Be sure that your wakamé and cucumber are well drained.
- Combine and pour dressing over and toss.
- Serve chilled or at room temperature.
Nutrition Facts : Calories 36.7, Fat 0.1, Sodium 1201.3, Carbohydrate 7.4, Fiber 0.7, Sugar 4.8, Protein 2.5
SALAD OF ASIAN GREENS AND WAKAME SEAWEED
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- First, make the sesame mayonaise by combining the tahini, sesame oil, and soy sauce in a blender, then adding the rice wine vinegar to adjust to a mayonaise consistency.
- To make dressing, whisk all the ingredients together. Set aside.
- Place the Asian greens in a bowl. Lightly dress and toss. Place in a serving bowl, then place dressed wakame seaweed on top. Garnish with sesame mayonaise and toasted sesame seeds.
WAKAME SEAWEED SALAD
Provided by Alton Brown
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the wakame in a large bowl and cover with the water, adding more if needed to keep wakame submerged. Soak until softened, about 10 minutes. Line a colander with a clean kitchen towel and have it standing by.
- Meanwhile, make the dressing. Whisk 1 1/2 tablespoons of the rice wine vinegar with the soy sauce, ginger, sugar, and 1/4 teaspoon of the salt in a small bowl. Whisk constantly while drizzling in the sesame oil to form an emulsion.
- When the wakame is hydrated, drain thoroughly through the prepared colander. Gather up the sides of the towel to form a pouch, then twist the towel to wring out additional water. Dry the large bowl and return the wakame to it. Top with the dressing and toss to coat. Cover and refrigerate until the seaweed is cold and the dressing has been absorbed, at least 30 minutes or up to overnight.
- When ready to serve, peel and dice the avocado into small cubes measuring between 1/4 and 1/2 of an inch. Toss in a small bowl with the remaining 1 1/2 teaspoons of rice wine vinegar and the remaining 1/2 teaspoon salt. Fold in the carrot and radishes, then fold this mixture gently into the wakame and serve.
CUCUMBER AND WAKAME PICKLES (KYUURI TO WAKAME NO AMASUZUKE)
This recipe is from a great Japanese food site, Just Hungry. This is a Japanese style instant pickle, not one meant to be preserved like Western style pickles. These sweet and sour and salty pickles should be eaten within a few days, and kept in the refrigerator. This uses the fueru (or kind that just requires soaking) type of wakame
Provided by CraftScout
Categories Vegetable
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine marinade ingredients in a zipper bag or non-metal bowl and shake/ stir until sugar is dissolved.
- Cut cucumber into thick slices or small chunks. Place in marinade along with wakame.
- Refrigerate 2-3 hours or overnight. Pour off marinade to serve.
- NOTES: Marinade can be reused once, simply boil, let col, and add fresh veggies. Other veggies to try: turnips, carrots, radishes, daikon radishes.
Nutrition Facts : Calories 29.6, Fat 0.1, Sodium 583.2, Carbohydrate 7.5, Fiber 0.4, Sugar 6, Protein 0.5
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