Green Sea Salad Kyuri To Wakame No Su No Mono Recipes

WAKAME SEAWEED SALAD

Steps:

• Place the wakame in a large bowl and cover with the water, adding more if needed to keep wakame submerged. Soak until softened, about 10 minutes. Line a colander with a clean kitchen towel and have it standing by.
• Meanwhile, make the dressing. Whisk 1 1/2 tablespoons of the rice wine vinegar with the soy sauce, ginger, sugar, and 1/4 teaspoon of the salt in a small bowl. Whisk constantly while drizzling in the sesame oil to form an emulsion.
• When the wakame is hydrated, drain thoroughly through the prepared colander. Gather up the sides of the towel to form a pouch, then twist the towel to wring out additional water. Dry the large bowl and return the wakame to it. Top with the dressing and toss to coat. Cover and refrigerate until the seaweed is cold and the dressing has been absorbed, at least 30 minutes or up to overnight.
• When ready to serve, peel and dice the avocado into small cubes measuring between 1/4 and 1/2 of an inch. Toss in a small bowl with the remaining 1 1/2 teaspoons of rice wine vinegar and the remaining 1/2 teaspoon salt. Fold in the carrot and radishes, then fold this mixture gently into the wakame and serve.

GREEN SEA SALAD (KYURI TO WAKAME NO SU NO MONO)

Steps:

• 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.