Green Sea Salad (Kyuri to Wakame No Su No Mono)
"We had this recently at a Japanese restaurant and it was soooo good. I love seaweed. Recipe from "At Home with Japanese Cooking" by Elizabeth Andoh. Cook time is for soaking the dried wakame."
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
3-4
ingredients
- 1 ounce dried wakame seaweed
- 4 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 2 teaspoons sugar
- 1 cucumber (unwaxed is preferable)
- 1⁄4 teaspoon salt
directions
- Soak the dried wakamé in a bowl of warm water for 20-25 minutes.
- It should soften and expand.
- Rinse under cold water and pat dry.
- Remove any tough stems.
- Chop wakamé coarsely.
- In a small saucepan comine soy sauce, vinegar, and sugar and heat, stirring, until sugar melts.
- Chill.
- Peel the cucumber, if waxed.
- Slice in half lenghtwise (the long way) and slice into thin half-moons.
- Sprinkle with salt and let sit for a few minutes before gently squeezing the slices.
- Be sure that your wakamé and cucumber are well drained.
- Combine and pour dressing over and toss.
- Serve chilled or at room temperature.
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Reviews
-
This is a good basic recipe. One of your reviewers did not like it, but they may have gotten the wrong type of wakame. Ito wakame is tougher and is better used in miso soup. fueru wakame is better for salad. Japaneste cucumbers work bettter since they keep the crunch longer. It also does taste better the next day. I also like the addition of shrimp or baby clams. -
Very tasty! I love seaweed, so this really hot the spot. I added spring onion to mine. Next time I will add toasted black sesame seeds for even more flavour! -
Having never been to Japan or a Japanese restaurant (we keep kosher) I can't tell you if this is authentic. I can say that my family liked it very much. To me it was more like a condiment than a salad. I had it with roasted potatoes. My husband liked it with his fish, my daughters just munched it right out of the container. -
This is the very basic seaweed salad recipe many people love to eat in Japan. Adding finely sliced onion, soaked in water for 10 min, or dried small shrimp also enhances its flavor. -
I'm not sure if this was the same seaweed salad that I had tasted over and over again here on the mainland or in hawaii, but the seaweed was defintiely not it. If you are expecting the BRIGHT green seaweed salad that they serve in japanese resturant this is not it, sadly.
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RECIPE SUBMITTED BY
Roosie
San Francisco, CA
