Seaweed Salad


1/4 cup shallot, scallion or red onion, minced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon mirin (or sugar)
1/2 tablespoon dark sesame oil
salt, if necessary


Rinse the seaweed and soak until it has increased 10x in size, about 5 minutes. Gently squeeze to remove excess water. Sort out any hard bits and chop. Put pieces in a bowl.
Toss with the shallot, soy sauce, vinegar, mirin (or sugar), sesame oil, cayenne, and salt (if necessary). Taste and add seasonings as needed. Garnish with sesame seeds.




This recipe is from the great Mark Bittman, though it is found in Japanese restaurants across the globe. Mirin is a sweet wine, but sugar is a fine substitute. All of these ingredients can be found at your local Asian foods store. For variations, try adding a tablespoon of grated fresh ginger, chopped Asian pear or apple, 1/2 cup chopped nuts, a chopped and seeded tomato, or a cucumber or daikon (or radish), sliced thinly and salted, with excess water squeezed out.


4 servings


Thursday, December 10, 2009 - 4:23pm


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