Step-by-Step Guide to Prepare Super Quick Homemade Wakame + Bacon

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, wakame + bacon. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Cook Japanese rice the usual way (with a rice cooker or on the stovetop), transfer to a shallow bowl and season a la sushi rice. Stir in chopped rehydrated wakame, crispy bacon and toasted sesame seeds, season with a little salt. Crispy bacon, wakame and sesame onigiri is something you'll want to make again and again. To achieve that bacon-like effect, pan-fry some dried whole-leaf dulse with oil over medium-high heat until crisp, then slap it between two slices of bread with lettuce, tomato, and mayonnaise for.

Wakame + Bacon is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Wakame + Bacon is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook wakame + bacon using 4 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Wakame + Bacon:

1. Make ready 8 grams Dried wakame seaweed
2. Get 1 slice Bacon
3. Prepare 1 Yakiniku sauce
4. Make ready 1 White sesame seeds

When you pan-fry dulse in a little oil, it takes on a bacon-like flavor, especially the smoked variety (I was a bit skeptical at first, but it really does taste bacon-y). Brown Algae: Kelp, Kombu, Wakame Kombu is an essential ingredient in Korean and Japanese cooking. Wakame is packed with vitamins and minerals and can be eaten cold or hot. The Japanese eat it in various ways, for example as a salad with sushi, but also as a 'vegetable' in miso soup.

Instructions to make Wakame + Bacon:

1. Re-hydrate the dried wakame and cut the bacon into 1cm pieces. Wring out the moisture from the wakame very well.
2. Cook the bacon. Add the tightly wrung out wakame and quickly cook together.
3. Add in the yakiniku sauce and coat everything with the flavor to finish! Arrange on a plate, sprinkle with white sesame seeds. If you add too much yakiniku sauce it will become salty, so be careful!

Wakame is packed with vitamins and minerals and can be eaten cold or hot. The Japanese eat it in various ways, for example as a salad with sushi, but also as a 'vegetable' in miso soup. It's time to share my wakame recipe with you. It is the perfect vegan salad, btw. In addition to the dark green nori (which is actually in the red seaweed family), it's worth getting to know dulsi, also a red seaweed, and wakame, a type of brown varietal.

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