Seaweed Salad - Fresh, sesame dressing
A refreshing and nutritious salad, featuring a mix of various seaweeds like wakame, complemented by a light and flavorful sesame dressing. The seaweeds are rehydrated, then tossed with a dressing made of sesame oil, soy sauce, rice vinegar, sugar, and a touch of ginger. This dish offers a delightful crunch and a burst of umami flavor, making it a popular side dish in Japanese cuisine. Garnished with sesame seeds and sometimes cucumber or radish slices, this salad is as visually appealing as it is tasty. Description by ChatGPT.
Welcome to a culinary journey where the ocean meets the plate! This Homemade Japanese Seaweed Salad recipe, brought to you by No Recipes, captures the essence of authentic Japanese flavors, combining an array of textures and vibrant colors. Perfect as a healthy and refreshing side dish, this salad promises to deliver a zingy and delicious taste experience. Let's dive into creating this delightful salad at home.
Ingredients:
- 11 grams dried mixed seaweed (wakame, konbu, green tsunomata, red tsunomata, agar)
- 100 grams cucumber (thin-skinned like Japanese, Lebanese, or English cucumber)
- 15 grams scallions or chives
- 2 teaspoons toasted sesame seeds
- 2 teaspoons rice vinegar
- 1/2 tablespoon toasted sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon freshly grated ginger
- 1/4 teaspoon salt
- Chili pepper flakes (to taste)
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: This recipe serves 2 as a side dish.
Equipment: Bowl, Mandolin or knife, Grater
Instructions:
1. Begin by rehydrating the dried seaweed in a bowl of cold water. Follow the package directions for the specific soaking time, usually around 10 minutes.
2. While the seaweed is rehydrating, thinly slice the cucumber using a mandolin for thin, even slices, or use a sharp knife if you don't have a mandolin.
3. Place the cucumber slices in a separate bowl, sprinkle with a pinch of salt, and toss to coat evenly. Let them sit for 10 minutes to draw out the excess water.
4. Finely chop your scallions or chives while the cucumber is resting. If using thicker scallions, split them lengthwise into quarters before chopping.
5. For the dressing, grate 1/4 teaspoon of peeled fresh ginger into a small bowl. Add rice vinegar, toasted sesame oil, soy sauce, sugar, salt, and chili flakes to the bowl. Stir until the salt and sugar completely dissolve.
6. Once the seaweed is rehydrated, squeeze out the excess water thoroughly to prevent a watery salad.
7. In a mixture bowl, combine the seaweed with the dressing to marinate.
8. Return to the cucumbers, which should now be more translucent, and gently massage them to coax out more water. Squeeze them firmly to remove as much water as possible.
9. Add the cucumbers to the bowl with the seaweed, and also add toasted sesame seeds and chopped scallions.
10. Mix all the ingredients until they are well combined.
11. To serve, consider placing a few perilla leaves on the plate for an extra splash of green. Mound the seaweed salad on top and enjoy this beautiful, healthful dish.
Cooking Tips:
- Squeezing out as much water as possible from both the seaweed and cucumbers keeps your salad from being too watery.
- Adjust the amount of chili pepper flakes to tailor the heat level to your liking.
Enjoy making this Homemade Japanese Seaweed Salad from No Recipes. Discover more about their easy Japanese home cooking by visiting https://www.youtube.com/@NoRecipes
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