SESAME SEAWEED SALAD
Grab-and-go offerings of picnicky food are almost universally mediocre and exasperatingly expensive. Resist the temptation to outsource and make your own. This recipe is built to last. You can make it a day or two ahead of time, or leave it out on the counter if you're going to eat this salad within a few hours of making it.
Provided by Mark Bittman
Time 10m
Number Of Ingredients 4
Steps:
- Rinse dried seaweed (a mixture is best), then soak it in at least 10 times its volume of water until tender, about 5 minutes.
- Drain, and gently squeeze to remove excess water. Pick through the seaweed, discard any hard bits (there might not be any) and roughly chop it with scissors if the pieces are large. Toss with sesame oil, soy sauce and mirin (or sugar).
- Garnish with toasted sesame seeds if you like.
SESAME SEAWEED SALAD
Make and share this Sesame Seaweed Salad recipe from Food.com.
Provided by CaliforniaJan
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Look through seaweeds for any small pebbles or debris and discard. Soak wakame and arame in separate bowls with cool water to cover generously until tender, 5 to 12 minutes for wakame and 9 to 10 minutes for arame. Drain well. Snip dulse into 2-in.-long pieces; don't soak.
- Toast sesame seeds in a large frying pan over medium heat, stirring often, until golden, 3 to 4 minutes. Pour into a bowl.
- Add 1 tablespoons oil to the pan with the garlic and onions; sauté over medium heat until softened, 1 minute. Remove from heat.
- Add seaweeds, remaining 1 tablespoons oil, and soy sauce. Toss gently to coat well and let stand until dulse is softened, 5 minutes. Mix in sesame seeds.
- Taste and add rice vinegar if you like. Serve warm or at room temperature.
- Note:.
- *Buy dried seaweed at natural foods stores and Asian markets.
SESAME SEAWEED
This delicious recipe came from a class I took at my local food co-op on sea vegetables by Nishanga Bliss. It is super easy to make and is wonderful for people who have not done a lot of cooking with or eating of seaweed, like me. I served it as a side to veggie burgers and ate leftovers cold in my lunch the next day. You will probably be able to find the seaweed in natural food or Asian stores. Variations: use almond or peanut butter instead of tahini, add garlic while cooking the onion, add whole toasted sesame, pumpkin or sunflower seeds.
Provided by VegSocialWorker
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Soak seaweed in cool water to cover, 10-15 minutes. Drain (save the water for soup stock, to water plants or to use in a bath. It has tons of nutients in it).
- Heat oil in a skillet and sautee the onions until they begin to brown.
- Add the seaweed and sautee until tender (how long this takes will depend on the type- averaging about 10 minutes).
- Stir in the tahini and a splash of water it the tahini is very thick.
- Stir in the tamari until all is smooth. Finish with a dash of umeboshi vineger, to taste.
- Enjoy!
YELLOWFIN TUNA TARTARE YUZU-WASABI VINAIGRETTE AND SESAME SEAWEED SALAD
Provided by Food Network
Categories appetizer
Time 1h52m
Yield 6 appetizer servings
Number Of Ingredients 26
Steps:
- Combine the mustard, vegetable, and extra-virgin olive oils in a cup with a pour spout.
- In a mixing bowl, combine the wasabi, lemon juice, rice vinegar, Dijon mustard, yuzu kosho, and soy sauce, and whisk well. Slowly add the oils, whisking constantly to emulsify. Taste for seasoning, add salt, and set aside.
- Place tuna in a glass or stainless steel bowl. Add the shallots and chives, and toss gently to combine. Drizzle about half of the vinaigrette over the tuna, and mix well. Let the tartar sit for 2 minutes; taste for seasoning, and add more of the vinaigrette or salt, to taste. Leftover vinaigrette will keep, refrigerated, for 1 week.
- To serve: shape 1/6 of the tuna tartar into a disc and place it in the center of a serving plate. Arrange 3 dollops of seaweed salad around the disc and garnish with 3 potato slices. Top tuna with a small spoonful of caviar, if desired.
- Place the wakame in a mixing bowl, and soak it in tepid water for 20 to30 minutes. Remove from water, squeeze dry, and trim away the tough spine. Cut into thin strips, and place in a large mixing bowl.
- In a separate bowl, combine the vinegar, salt, sugar, and both oils. Pour the dressing over the wakame, add the chile peppers, and toss. Sprinkle with the sesame seeds.
- Preheat an oven to 350 degrees. Peel the potatoes, and using a mandolin for best results (you can thinly slice with a knife, but you will not get the criss-cross pattern which makes these potatoes unique), slice them thin in a criss-cross pattern with the zig-zag part of a mandolin. Lay the slices onto a non-stick sheet pan, not overlapping, and brush them with clarified butter. Bake until crisp, about 12 minutes.
CHOCOLATE CHIP COOKIES WITH BLACK SESAME AND SEAWEED
This complex and earthy cookie comes from Zoe Kanan, the pastry chef at Simon & the Whale restaurant in New York, and proves the notion that ingenuity is often born of necessity. While working in Hong Kong on a collaborative dinner with Yardbird restaurant, Ms. Kazan found herself with a glut of specialty ingredients at her disposal. Inspired by the experimental flavor combinations for which her mentor, Christina Tosi, is known, Ms. Kanan added black sesame paste, seaweed and sesame seeds to a tahini chocolate chip cookie recipe she'd been developing. Deeply chocolatey and extremely savory, the result -this cookie, created for the 2019 NYT Food Festival - is perplexing at first bite and addictive after that.
Provided by Alexa Weibel
Categories snack, cookies and bars, pastries, dessert
Time 1h
Yield 22 cookies
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together the all-purpose and rye flours, baking powder, baking soda and sea salt; set aside.
- In a stand mixer fitted with the paddle attachment, beat both sugars together on medium speed to blend. Add butter and beat on medium until beginning to lighten and starting to become creamy, about 2 minutes.
- Add the eggs and egg yolk one at a time to the butter mixture, beating until incorporated, then add the black sesame paste and vanilla, and blend just until combined.
- Add the flour mixture all at once, and use a sturdy rubber spatula to fold it into the butter mixture until about halfway combined, and the mixture goes from a shaggy mess to a semi-combined dough. Scatter the chocolate and seaweed on top and fold just until dough forms. (A gentle touch is necessary, as overmixing can cause the dough to separate and crumble.)
- Add the black sesame seeds to a shallow bowl. Using a 1/4 cup measuring cup, portion the dough into about 22 balls (60 grams each). Working with one portion of dough at a time, roll it between your palms until rounded, then gently roll it into the sesame seeds until coated all over. Arrange on a parchment-lined baking sheet and transfer to the refrigerator to chill at least 4 hours. (You can prepare the dough balls up to one week in advance; transfer to a lidded container or loosely cover them with plastic wrap and refrigerate.)
- When ready to bake, heat the oven to 400 degrees. Arrange the cookies a few inches apart on a large baking sheet and bake until they have spread out slightly but are still puffed in the center, about 12 minutes. Once you've removed the baking sheet from the oven, gently tap the center of each cookie down using the bottom of a ladle, pressing just until you've created a slightly indented crater. (This technique helps ensure a gooey and chewy center.)
- Allow the cookies to cool for 10 minutes before transferring to a wire rack to cool completely. Store, covered, at room temperature, up to 2 days.
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