I’ve all the time been an enormous fan of Japanese seaweed salad! With its tangy and barely briny style, it makes for a tasty and refreshing aspect. What’s additionally nice is how straightforward it’s to make at house. My seaweed salad recipe comes with a soy and sesame dressing and is prepared in about quarter-hour.
In case you are questioning if this recipe is the scrumptious tart and nutty seaweed salad present in most Japanese eating places throughout the globe, the reply is sure! This isn’t sunomo, which is a dish fabricated from seaweed and sliced cucumber wearing vinegar, however slightly the colourful bowl of algae served with a soy sauce, rice vinegar, and toasted sesame oil dressing.
The extent of acidity discovered on this seaweed salad is heaven for somebody like me who thrives on tart and bitter meals! It’s puckery bitter and hits the spot at any time when I desire a dish that’s each punchy and refreshing. This seaweed salad by no means disappoints and solely takes quarter-hour to make from begin to end.
Substances
- Seaweed: I like to recommend utilizing a combination of dried seaweed so there may be extra selection in texture and coloration. A number of the extra seaweed utilized in kaisou salad are wakame, crimson and inexperienced tsunomata, seaweed stem, mafunori, and agar. No have to buy them individually as blended seaweed packages can simply be present in Japanese supermarkets (typically in Chinese language grocery shops too). For those who can not discover it, you may nonetheless make this salad utilizing solely wakame.
- Toasted sesame oil: Be certain that to make use of toasted sesame oil and never simply common sesame oil. That’s as a result of the flavour of toasted sesame oil is rather more concentrated and can give the French dressing a deep nutty style.
- Soy sauce: Use common Japanese soy sauce for those who can. Korean soy sauce and Chinese language soy sauce are additionally okay.
- Rice vinegar: Use plain rice vinegar to infuse tartness and slightly fruitiness. Apple cider vinegar can be utilized as a substitute.
- Mirin: Mirin has a slight sweetness and is wealthy in umami. It helps stability the salty and acidic flavors of the dressing.
- Sugar: A bit sugar is added to additionally stability the salty and acidic flavors.
- Ginger: Solely contemporary ginger must be used to infuse the dressing with some heat and slightly warmth.
- Floor sesame seeds (elective): You should purchase floor sesame seeds or crush them your self. Merely use a pestle and mortar or a Japanese sesame grinder (that’s what I exploit) to grind them.
Variations
- Make it spicy: High the salad with some thinly sliced dried crimson chilis, or a sprinkle of ichimi togarashi.
- Make it candy: Add slightly additional sugar to the dressing or a drop of honey for sweetness and a floral factor.
- Make it creamy: Add 2 to three tablespoons of Kewpie mayonnaise or common mayonnaise to the dressing.
- Make it extra filling: Add sliced cucumber, cubed tofu, and/or crab sticks. Or prime it with some canned tuna or shredded hen.
- Add some greens: Add crispy lettuces leaves to loosen up the salad and make it extra attention-grabbing texture sensible.
How you can Make It
- Make the seaweed salad dressing by whisking the sesame oil, soy sauce, rice vinegar, mirin, sugar, and ginger.
- Place the dried seaweed in a bowl of water and let items soak for five to 10 minutes – or comply with to the instructions on the bundle.
- Drain the seaweed nicely and gently squeeze out the surplus water utilizing your palms.
- Toss the seaweed with the dressing and add the bottom sesame seeds. Toss once more and revel in!
Skilled Tip
Drain and rinse the seaweed a couple of occasions: As soon as the seaweed is rehydrated, drain and rinse it a couple of occasions in chilly water to take away a few of the fishy scent. Some seaweed can have a robust odor that may sadly destroy the general dish if it’s not dealt with correctly. Utilizing chilly water will even make the salad style extra contemporary.
Storage
- Seaweed salad doesn’t maintain nicely as a result of the feel of algae will get slimy after it’s been rehydrated for a couple of hours. For the freshest salad I like to recommend serving it inside 2 hours after it’s been blended with the dressing.
- Make forward: The dressing will be made forward of time and retains nicely within the fridge for as much as 1 week.
What I Like To Serve With My Seaweed Salad
Japanese seaweed salad ought to solely be loved in small portions due to its excessive ranges of iodine, which may trigger issues with the thyroid. Due to that, it’s normally served as a aspect dish with different conventional Japanese meals. I personally suppose it pairs nicely with absolutely anything! A few of my prime dishes that I prefer to serve with seaweed salad are:
Different recipes utilizing seaweed that you just may like: Wakame and vermicelli soup, conventional tofu and seaweed miso soup, sunomo (Japanese cucumber vinegar salad), Korean seaweed soup (tofu miyeok-guk), hijiki salad, bukkake udon, and selfmade furikake.
Continuously Requested Questions
Sure, this salad is 100% vegan.
No, this salad isn’t gluten-free as a result of the dressing is made with elements that include gluten. Nevertheless, it could simply be made gluten-free! As a substitute of normal soy sauce, use gluten-free soy sauce or tamari, and guarantee that the mirin and rice vinegar used can be gluten-free (a few of them are made in amenities the place cross contamination might occur, so it’s all the time good to verify the label or details about the model).
Sure you may however understand that the general style is not going to be precisely the identical. Perilla seed oil and walnut oil can be utilized as substitutes, and ensure to make use of loads of floor sesame seeds to extend the extent of nuttiness!
Did you want this recipe? Are there adjustments you made that you just wish to share? Share your ideas and suggestions within the feedback part under!
Description
This Japanese seaweed salad is tangy, savory, and refreshing, and makes a scrumptious aspect to different conventional Japanese dishes.
- Make the dressing: Whisk all of the elements for the dressing in a bowl and put aside.
- Rehydrate the seaweed: Place the dried seaweed in a bowl of chilly water and soak for 5-10 minutes (comply with the instruction on the bundle).
- Rinse the seaweed: Drain and rinse nicely beneath chilly water. Drain once more and squeeze out extra water from the seaweed utilizing your palms.
- Combine the salad: Place the seaweed in in a bowl and pour the dressing on prime. Toss nicely and sprinkle floor sesame seeds on prime. Serve by itself or topped with slices of contemporary cucumber and tomato.
Notes
Seaweed salad tastes finest when eaten contemporary as a result of seaweed will get slimy over time. Eat inside 2 hours for the freshest style and texture.
Vitamin
- Serving Measurement: 1 bowl
- Energy: 71
- Sugar: 3.9g
- Sodium: 407.3mg
- Fats: 4.3g
- Saturated Fats: 0.6g
- Unsaturated Fats: 1.8g
- Trans Fats: 0g
- Carbohydrates: 6.5g
- Fiber: 0.3g
- Protein: 1.5g
- Ldl cholesterol: 0mg
