How to Prepare Any-night-of-the-week Macrobiotic ＾＾ Onion and Wakame Seaweed Tossed with Plum Vinegar

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to make a special dish, macrobiotic ＾＾ onion and wakame seaweed tossed with plum vinegar. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Great recipe for Macrobiotic ^^ Onion and Wakame Seaweed Tossed with Plum Vinegar. I wanted to have wakame and onions with a touch of refreshing ume vinegar. Thoroughly drain excess water from the ingredients, then add a little more ume vinegar. Adjust the amount of vinegar to taste.

Macrobiotic ＾＾ Onion and Wakame Seaweed Tossed with Plum Vinegar is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Macrobiotic ＾＾ Onion and Wakame Seaweed Tossed with Plum Vinegar is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have macrobiotic ＾＾ onion and wakame seaweed tossed with plum vinegar using 5 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Macrobiotic ＾＾ Onion and Wakame Seaweed Tossed with Plum Vinegar:

1. Make ready 1/3 the amount of onion Wakame seaweed
2. Make ready 1/2 medium Onion
3. Take 1 tbsp plus 1 teaspoon Ume (plum) vinegar
4. Make ready 1 to 2 tablespoons Ground sesame seeds
5. Take 2 leaves Shiso leaves (optional)

Add the carrots to the onions and dressing; mix thoroughly. Toss in the drained wakame; mix thoroughly and toss in a large bowl with the chopped lettuce. Adjust lemon and vinegar to taste. Enjoy! /li> Rinse the wakame and place in a bowl.

Steps to make Macrobiotic ＾＾ Onion and Wakame Seaweed Tossed with Plum Vinegar:

1. Peel the skin of the onion, then slice thinly. If the onion is spicy, soak in water, then drain.
2. Put the onion slices in a bowl, add 1 tablespoon ume vinegar, rub it into the onion with your hands, then let sit.
3. Soak the wakame seaweed in water to remove the excess salt, then chop into bite-sized pieces.
4. Squeeze out the excess water from the onion, then add 1 teaspoon ume vinegar. Add the wakame and sesame seeds. Garnish with shiso leaves.

Adjust lemon and vinegar to taste. Enjoy! /li> Rinse the wakame and place in a bowl. Drain well and squeeze out any remaining water. Whisk all remaining ingredients (except the sesame seeds) in a large serving bowl. Add the wakame strips and toss until coated.

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