Recipe of Any-night-of-the-week Wakame, Edamame & Carrot Crunchy Salad

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, wakame, edamame & carrot crunchy salad. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Wakame, Edamame & Carrot Crunchy Salad is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Wakame, Edamame & Carrot Crunchy Salad is something which I’ve loved my entire life.

In a large serving bowl, add edamame, quinoa, wakame, radish, spring onions, pomegranate, herbs, hazelnuts and sesame seeds. There are many different versions of edamame rice (including this Edamame and Hijiki Rice). But in Hawaii, when someone says "Edamame Rice," they most likely are referring specifically to this combination of rice mixed with edamame, ochazuke wakame, and nametake. This rice is super popular at potluck parties.

To get started with this recipe, we must prepare a few components. You can have wakame, edamame & carrot crunchy salad using 9 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Wakame, Edamame & Carrot Crunchy Salad:

1. Take 1 cup Edamame *removed from pods
2. Take 1 cup chopped Carrots
3. Get 1 pinch Salt
4. Take 1/4 cup Dried Cut Wakame
5. Make ready 1 cup Frozen Corn Kernels
6. Take 2 tablespoons Sugar
7. Make ready 2 tablespoons Soy Sauce
8. Take 2 tablespoons Rice Vinegar
9. Prepare 1 tablespoon Sesame Oil

Place hot cooked rice in a large bowl. Add edamame, nametake, and ochazuke wakame; toss to combine. Serve warm or at room temperature. Gently incorporate the Wakame-Chazuke (Green Tea) Furikake seasoning with the rice.

Instructions to make Wakame, Edamame & Carrot Crunchy Salad:

1. Soak Dried Cut Wakame in cold water until soft, drain well. *Note: If Wakame pieces are large, break (or cut) into smaller pieces before soak.
2. Place Edamame and chopped Carrots in a bowl, add 1 pinch Salt, and toss to combine.
3. Add drained Wakame, Corn Kernels, and all seasoning ingredients. Mix well and set aside in a cool place or fridge for 1 to 2 hours. Mix and toss occasionally to marinate evenly.

Serve warm or at room temperature. Gently incorporate the Wakame-Chazuke (Green Tea) Furikake seasoning with the rice. If available, use a Japanese " shamoji" or rice paddle for ease of use. Add the bottled Nametake (seasoned mushrooms) to the rice and gently mix. These beans grow in pods and are picked when green before they ripen.

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