Recipe of Favorite Wakame seaweed salad

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, wakame seaweed salad. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Drain, rinse then squeeze out excess water. Stir together vinegar, soy sauce, sesame oil, sugar, pepper flakes, ginger, and garlic in a bowl until sugar is dissolved. Add the seaweed, scallions, carrots, and cilantro, tossing to combine well. First of all, let's get this seaweed re-hydrated.

Wakame seaweed salad is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Wakame seaweed salad is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have wakame seaweed salad using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Wakame seaweed salad:

1. Get 20 grams dried wakame seaweed
2. Get 2 tbsp rice vinegar
3. Get 3 tbsp light soy sauce
4. Make ready 1 tbsp sesame oil
5. Take 1 1/4 tbsp sugar
6. Get 1 tsp grated ginger (2-3cm)
7. Prepare 2 clove grated garlic
8. Make ready 2 tsp sesame seeds
9. Get 1 packet Dashi (optional, depends on how fishy your seaweed is)
10. Get 1 tsp starch
11. Take 1 tbsp cold water

Drain, then squeeze out excess water. Amongst the most popular edible types of seaweeds are Wakame and Kombu, (a member of the kelp family, a key ingredient for making dashi soup). Also, Nori, Hijiki (a brown seaweed that is often cooked in stir-fries or served with fish). And that's just to name a few.

Instructions to make Wakame seaweed salad:

1. Properly rinse seaweed several times, dunk it in boiling water for a few seconds and rinse again.
2. Grate garlic and ginger and mix all ingredients for dressing (use mortar for a better blend)
3. Pour dressing over seaweed in a pot and simmer on gentle heat for one minute
4. Depending on used seaweed, add sugar / vinegar / soy sauce to taste. For wakame, quantities provided here should be enough, but when I used another, thicker spaghetti-like seaweed, I needed to add 1 tbsp of each and a packet of Dashi (japanese fish stock with glutamane) to get the taste right
5. To thicken sauce, dissolve one teaspoon starch in one tablespoon of COLD water and add to boiling dish. Immediately take off the heat, whisk thoroughly and bring to one more quick boil. Keep whisking during this procedure.
6. Let cool down to room temperature, place in a jar and refrigerate. For better taste let soak for several days
7. Garnish with sesame seeds and sesame oil and serve at room temperature.

Also, Nori, Hijiki (a brown seaweed that is often cooked in stir-fries or served with fish). And that's just to name a few. The best choices for seaweed salad would be wakame, hijiki, and mild-tasting. Trim away any rough stems, then coarsely chop the wakame. Drain the cucumber slices and pat dry.

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