Japanese Seaweed Salad (Wakame)

Japanese Seaweed Salad (Wakame)

from asiancaucasian.com
10 min
4 servings

This restaurant-style Japanese Seaweed Salad (a.k.a. "wakame") is perfect when paired with a tray of sushi, or your favorite Asian soup. You can make this at home in just 10 minutes!

Ingredients

  • 50 grams (1.7 ounces) dried wakame seaweed
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon mirin
  • 1 teaspoon sugar
  • 1 teaspoon grated ginger
  • ½ teaspoon grated garlic
  • 1 tablespoon toasted sesame oil
  • ¼ teaspoon red pepper flakes
  • 1 baby cucumber (skin on), very thinly sliced
  • ½ teaspoon toasted white sesame seeds
  • ½ teaspoon black sesame seeds

Directions

  1. 1

    Place the seaweed in a medium-sized bowl and cover with water. Let sit for 10 minutes until rehydrated.

  2. 2

    While seaweed is soaking, prepare the dressing: In another medium-sized bowl, whisk together the soy sauce, rice vinegar, mirin, sugar, ginger, garlic, sesame oil, and red pepper flakes. Set aside.

  3. 3

    When the seaweed is rehydrated, strain the seaweed in a colander and rinse thoroughly. Make sure to remove as much moisture as possible, squeezing the seaweed if necessary.

  4. 4

    Add the seaweed, sliced cucumber, and sesame seeds to the bowl of dressing and toss well to coat.

  5. 5

    Cover and chill in the refrigerator for 30 minutes to 1 hour.

  6. 6

    When ready to serve, garnish with extra sesame seeds.