Recipe by Roosie
We had this recently at a Japanese restaurant and it was soooo good. I love seaweed. Recipe from "At Home with Japanese Cooking" by Elizabeth Andoh. Cook time is for soaking the dried wakame.
Top Review by Amy in Hawaii
This is a good basic recipe. One of your reviewers did not like it, but they may have gotten the wrong type of wakame. Ito wakame is tougher and is better used in miso soup. fueru wakame is better for salad. Japaneste cucumbers work bettter since they keep the crunch longer. It also does taste better the next day. I also like the addition of shrimp or baby clams.
- 1 ounce dried wakame seaweed
- 4 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 2 teaspoons sugar
- 1 cucumber (unwaxed is preferable)
- 1⁄4 teaspoon salt
Directions See How It's Made
- 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.
- 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.