Sesame Wakame Seaweed Salad
15 min
total
4
people
70
calories per serving
Ingredients
4 people
- 30 gwakame seaweed (dried)
- 2 tbspsoy sauce
- 1 tbspSesame oil
- 1 tbspRice vinegar
- 1 tspWhite sugar
- 1 tbspSesame seed (toasted)
- 0.5 pcHot chili pepper (finely sliced)
- 1 pinchGinger ground
Method
Deep green seaweed strips, tender yet firm to the bite. The glossy dressing coats every piece, releasing toasted sesame notes and a sharp vinegary kick.
- 1
Soak the dried seaweed in plenty of cold water for 10 minutes until doubled in size and supple. Squeeze them firmly with your hands to remove all excess water, like wringing out a sponge.
- 2
In a bowl, whisk the rice vinegar and white sugar until completely dissolved. Add the soy sauce, sesame oil, and ground ginger. Emulsify slightly with a fork.
- 3
Finely slice the chili. Pour the dressing over the squeezed seaweed, add the sesame seeds and chili. Toss until the seaweed is glossy and well coated.
Frequently asked questions
How do you get this dish right?
- Squeezing is the crucial step: if the seaweed is waterlogged, the dressing won't stick.
- Let it rest for 20 minutes in the fridge before serving so the seaweed absorbs the flavors.
How long does this dish keep?
Can be kept for 2 days in the refrigerator in an airtight container.
4.1
28 reviews
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