Japanese

Eastern Seaweed Salad (Wakame Sunomono)

Eastern Seaweed Salad (Wakame Sunomono)

recipe image

Japanese Seaweed Salad (Wakame Sunomono)

  • Serves
    1-2
Creator Notes

As I grew up in Tokyo, my grandma faded to repeat me to indulge in many of Wakame (refined seaweed) to encourage my hair healthy and sleek. Many grocery stores, health meals stores, and Asian markets elevate dried Wakame, in a cramped get. You possible can surely employ a colandar so that you just should add soaked wakame to the dressing. Nevertheless by lifting with hand, you can be in a position to make certain that any sandy residue to be left late. Besides, this can be one less item to sensible!! The recipe is monumental for dieters (filling and nutritious with monumental low calorie) and uncooked favorable, by the vogue. —Mayumigolf

Substances

  • 1/3 cup

    dried wakame


  • 3 tablespoons

    Eastern rice vinegar (or gloomy vinegar)


  • 1

    blood orange or mandarin orange


  • 1 teaspoon

    soy sauce


  • 1

    Eastern or Persian cucumber, sliced


  • 1 pinch

    Eastern Shichimi pepper (or cayenne pepper)


  • 1 teaspoon

    sesame seed

Instructions
  1. Attach apart wakame in a medium-size bowl. Pour water (warm water, if in a scramble). swish round and living apart for 1 minute to soak.
  2. In a separate bowl, put the rice vinegar. Zest the orange and add to the vinegar. Roll the orange on a slicing board (chef’s tip: to yield more juice), halve the orange, squeeze the juice, and add the juice to the bowl. Engage wakame fastidiously from the water, gently squeezing the water out, and add to the bowl. Mix effectively, and add soy sauce to style.
  3. Quilt a serving plate with cucumber slices. Mound the wakame salad on top. Sprinkle with sesami and Shichimi to style, and serve!

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