Tuesday, January 15, 2013

Recipe: Seaweed Salad


Many people think that Japanese food is a cuisine that is too hard to cook at home – labor intensive, complicated, with fickle recipes that are necessary to follow word for word. While it’s true that you’ll need a few specific ingredients that you might not have laying around, they’re worth the investment, as most Japanese recipes call for some combination of these liquids.


3 Tablespoons Soy Sauce
3 Tablespoons Rice Vinegar
2 Tablespoons Mirin
2 Tablespoons Sesame Oil
2 ounces Sea Vegetables (hiziki or wakame)
1 Tablespoon grated fresh ginger
2 green onions
1 cucumber
1 Teaspoon sesame seeds (black or white)

1. Soak the seaweed in 4 cups of warm water for 10 minutes.

2. You will know the seaweed is ready once it has expanded and is soft.

3. While it’s soaking, prepare the dressing by combining grated ginger, soy sauce, rice vinegar, mirin, and sesame oil in a medium bowl and whisk until mixed.

4. Cut the green onion in thin, short strips, the cucumber in thin half moons, and add to the bowl with dressing.

5. Drain the seaweed. Using your hands, squeeze out any excess water.

6. Add the drained seaweed to the bowl and stir until mixed. Top with sesame seeds.

This is a simple healthy salad that is a perfect complement to a larger meal that may include fish, sushi, rice, miso soup, or ramen.  Seaweed is known to offer a high concentration of B-vitamins and minerals such as iron, calcium, and magnesium, making it a highly nutritious food for vegetarians.

 Enjoy your meal!

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