Seaweed Salad Recipe

Mitchell Said:

We Answered:

It's a Japanese sunomono (vinegary salad) recipe.
Ingredients:
1 small cucumber
1 cup wakame seaweed (softened)
4 tbsp rice wine vinegar
2 tbsp sugar
1/2 tsp salt
Preparation:
Cut softened wakame seaweed into about 2inch-long pieces. Slice cucumber into thin rounds. Put salt over cucumber slices and set aside for 20 minutes. Squeeze cucumber slices to remove the liquid. Mix vinegar and sugar in a bowl. Add wakame seaweed and cucumber slices in the bowl and mix well.

Carol Said:

does anyone have any good japanese dishes? Like seaweed salad, sushi, miso soup, etc?

We Answered:

i love yasai no tempura (veggie tempura), and you can make it with just about anything, i've found. carrots, zucchini, bell peppers, onion, and most everyone likes shrimp.

this one serves 4.
(if you can't find readymade tempura batter, use the following)
1 3/4 cups plain or tempura flour
1 3/4 cups ICE water (water must be coooold)
2 egg yolks

20 large uncooked prawns/shrimp
1 large zucchini cut into strips
1 red bell pepper or pepper of your choice, cut into strips
1 large onion cut into rings
oil for deep-frying

devein prawns/shrimp, leave tails. cut four small incisions on the bottom of prawn and flatten them out. coat each orawn lightly in flour, but not the tails. put them aside. in a bowl, gently mix up the tempura batter OR tempura/plain flour, COLD water and egg yolks. the batter should be a little lumpy, but try not to overmix.
heat up the oil in either a wok, deep-fryer, or skillet. wok works best, and i prefer the skillet over the deepfryer. dip each prawn, not the tail, into the batter. when they look light golden, take them out. repeat with the veggies, dip, fry, gold, remove. dip in whatever you choose. ginger is always a refreshing addition.
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i make my miso soup with tofu, but you don't have to add it if you really don't like it.

serves 4 (simply cut in half for 2, this one's flexible)

8oz firm tofu (i don't like anything but firm in mine)
1 green/spring onion bunch
4 cups water
1/2 cup dashi
3 1/3 oz miso
1 tablespoon mirin

cut tofu into small cubes. slice green onion into bitesized or smaller pieces. i use a wood spoon to stir the water and dashi in a smallish pan, then bring it to boil. mix the mirin and miso seperately, then add to the boiling mix. reduce to medium and stir. once the miso is in, be careful not to let it boil again, because it will lose a lot of flavor if overheated. once the miso is dissolved, add tofu. cook on medium/med low for about 5 minutes! done.
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Gilbert Said:

How do I make seaweed (Wakame) salad like in the Japanese Sushi Bars?

We Answered:

Cucumber and Wakame Seaweed Salad (Sunomono)

It's a Japanese sunomono (vinegary salad) recipe.

INGREDIENTS:
1 small cucumber
1 cup wakame seaweed (softened)
4 tbsp rice wine vinegar
2 tbsp sugar
1/2 tsp salt

PREPARATION:
Cut softened wakame seaweed into about 2inch-long pieces. Slice cucumber into thin rounds. Put salt over cucumber slices and set aside for 20 minutes. Squeeze cucumber slices to remove the liquid. Mix vinegar and sugar in a bowl.

Add wakame seaweed and cucumber slices in the bowl and mix well.

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Simple Wakame Salad

1 clove garlic, grated
1/2 teaspoon grated ginger
1/2 avocado
Bragg's to taste
3 cups greens (sunflower, buckwheat, spinach, lettuce, etc)
1 cip soaked wakame seaweed
optional: tomatoes, walnuts, pecans, almonds or pine nuts

Grate the ginger and garlic. In a small bow, mash the avocado, ginger, garlic and Bragg's together. Break greebs and wakame up into bite size pieces. Toss all ingredients together thoroughly.

This recipe is courtesy of San Franicisco LiFE

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wakame

Another example of Japanese sunomono [see:Sunomono]. A bit exotic for most Western tastes, perhaps, but not in the least unappetizing. If you like spinach, you'll like wakame. It even looks similar.

Makes 2-4 servings

3 Tbs Dashi
1 Tbs Soy sauce
3 Tbs Rice wine vinegar
1 tsp Honey
1 tsp Mirin
1/2 oz Wakame seaweed, dried
1/2 Cucumber, seeded
1/2 tsp Salt

In a small saucepan, combine the dashi, soy sauce, rice vinegar, honey and mirin. Heat to dissolve the honey and mix the dressing well. Remove from heat and chill.

Seed the cucumber with a spoon. Then cut the cuke into paper-thin slices. Put the slices in a bowl of cold water to cover; add salt. Soak for 20 minutes.

In another bowl, soak the wakame in lukewarm water for 10 minutes. It will swell and become a rich, glossy green. Drain the water, then plunge the seaweed briefly into boiling water. Rinse immediately with cold water to intensify the color. Trim away any rough stems, then coarsely chop the wakame.

Drain the cucumber slices and pat dry. Combine the cucumber and wakame, toss and portion out among 2-4 small bowls. Drizzle the chilled dressing over each portion and serve.

Charlene Said:

I'm looking for a good recipe for seaweed salad or where I can buy it prepared?

We Answered:

Seaweed Salad
main ingredients Sesame, Soy Sauce, Apple, Ginger, Leafy Green, Vinegar cuisine Japanese type Quick & Easy, Salad
: Makes 4 servings

Ingredients

* 3/4 ounce dried wakame seaweed (whole or cut)
* 3 tablespoons rice vinegar (not seasoned)
* 3 tablespoons soy sauce
* 2 tablespoons Asian sesame oil
* 1 teaspoon sugar
* 1 teaspoon finely grated peeled fresh ginger
* 1/2 teaspoon minced garlic
* 1 small tart apple (1/4 pound) such as Granny Smith
* 2 scallions, thinly sliced
* 2 tablespoons chopped fresh cilantro
* 1 tablespoon sesame seeds, toasted

Preparation

Soak seaweed in warm water to cover, 5 minutes. Drain, then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips.

Stir together vinegar, soy sauce, sesame oil, sugar, ginger, and garlic in a bowl until sugar is dissolved. Cut apple into 1/4-inch dice and add to dressing with seaweed, scallions, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.
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Japanese Nuta with Negi and Wakame Recipe

Ingredients:

* 1 negi, cut into quarters lengthwise
* 1 oz dehydrated wakame seaweed, cut into 1 1/2 inch length
* 2 Tbsp rice vinegar
* 1 1/2 Tbsp miso
* 1 1/2 Tbsp sugar

Preparation:
Boil negi for one minute. Drain and cool. Meanwhile, mix miso, sugar, and rice vinegar in a small bowl. Cut boiled negi into bite size pieces. Put negi and wakame in a bowl and dress with miso vinegar sauce.*makes 2 servings
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Hugh Said:

Recipe for seaweed salad?

We Answered:

Hijiki Salad (Seaweed) - Ming Tsai

Ingredients

1 c dried hijiki seaweed
1 or substitute wakame
2 tb rice wine vinegar
2 ts sesame oil
2 tb sliced scallion greens
1 ts sugar
1 salt and white pepper; to taste
1 c cucumber; peeled
1 seeded and finely diced

Instructions

In a bowl, pour warm water over seaweed and soak for 30 minutes, or until soft. Boiling hot water will leak out too much flavor. Drain the seaweed well. Mix all other ingredients and toss with the seaweed and cucumber.
Check for seasoning.

Troy Said:

I am looking for a recipe for Spicy Crab Salad?

We Answered:

Try this one its bascially a west indes salad with a spicy kick. one lb of blue crab, lump if possible, backfin next , then claw as last resort . Or your favorite crabmeat. First dice one onion, white if possible. place in bowl. add 1/2 cup good oil. add 1/2 cup apple cider vineager. add one fresh jalenpeno pepper diced fine. add salt to taste. serve with club crackers.

Tracy Said:

I love the seaweed salad in sushi restaurants, but i can't figure out what that yummy dressing is! Help!?

We Answered:

It's sesame ginger. What makes it creamy is the flour(yup, there's flour in sauce, lol.)

Seaweed Salad Recipe

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