Commonly found at Japanese restaurants and sushi bars, seaweed salad gained popularity in the late 1990s. It’s made with wakame seaweed, which grows in shallow water near shore. The crunchy salad is a simple combination accented with the distinct flavor of sesame oil and some versions include red pepper flakes. It is often imported frozen from Japan and is popular on both the East and West coasts. The Japanese-owned Oakland, California, company, Azuma Foods International Inc., introduced it in 1990 and is now the largest producer of seaweed salad in the United States. Seaweed salad accompanies a variety of fish dishes and is also found at Chinese, Korean, and Filipino restaurants.
Recipe Servings: 4
+ 5 minutes resting
Ingredients
- 1 oz dry mixed seaweed
- 1 Tbsp + 1 tsp rice vinegar
- 1 Tbsp toasted sesame oil
- 1 Tbsp soy sauce
- 1 Tbsp sugar (or ½ Tbsp agave)
- ½ tsp salt, to taste
- ½ tsp ginger juice
- 1 Tbsp toasted sesame seeds
- 1 scallion, finely chopped
Directions
- Put dry seaweed in large bowl and fill with cold water. Soak 5 minutes for a more crunchy seaweed or 10 minutes for a more tender texture.
- Make dressing by combining rice vinegar, sesame oil, soy sauce, sugar, salt, and ginger juice in a small bowl.
- Drain seaweed and squeeze out extra water by hand.
- Wipe any remaining water out of bowl and add back in the seaweed, dressing and sesame seeds.
- Toss well to combine.
- Plate and garnish with scallions.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.