Description
A vibrant and nutritious Japanese seaweed salad featuring rehydrated wakame, cucumber, and a flavorful dressing.
Ingredients
- 50 grams (1.7 ounces) dried wakame seaweed
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon mirin
- 1 teaspoon sugar
- 1 teaspoon grated ginger
- ½ teaspoon grated garlic
- 1 tablespoon toasted sesame oil
- ¼ teaspoon red pepper flakes
- 1 baby cucumber (skin on), very thinly sliced
- ½ teaspoon toasted white sesame seeds
- ½ teaspoon black sesame seeds
Instructions
- Place the dried wakame in a medium-sized bowl and cover it with water. Let it sit for 10 minutes until fully rehydrated.
- While the seaweed soaks, prepare the dressing. In a different medium-sized bowl, whisk together soy sauce, rice vinegar, mirin, sugar, grated ginger, grated garlic, sesame oil, and red pepper flakes. Set the dressing aside.
- After the wakame is rehydrated, strain it in a colander and rinse thoroughly. Make sure to remove as much moisture as possible; squeezing the seaweed if necessary helps.
- Add the prepared wakame, thinly sliced cucumber, and sesame seeds to the bowl with the dressing. Toss well to coat all the ingredients evenly.
- Cover the salad and chill in the refrigerator for 30 minutes to 1 hour.
- When ready to serve, garnish with extra sesame seeds.
Notes
For a more pronounced umami taste, let the salad sit longer in the refrigerator to meld flavors.
