Seaweed Salad
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.
Total Steps
2
Ingredients
9
Tools Needed
3
Ingredients
- 1 ounce assorted dried seaweed or wakame
- 1/4 cup shallot, scallion or red onion, minced
- 2 tablespoons soy sauce
- 1 tablespoons rice vinegar
- 1 teaspoon mirin(optional)
- 1/2 tablespoons dark sesame oil
- 1 pinch cayenne
- salt(optional)
- 1 tablespoons toasted sesame seeds
Instructions
Step 1
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.
Step 2
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.