Edible seaweed is a superfood. It contains minerals highly beneficial for our health such as iodine, iron, potassium, zinc, magnesium and is a valuable source of protein. Used extensively in Japanese, Korean and Chinese cuisine, they are harvested and farmed in coastal waters around many parts of the world. This salad uses 'wakame', a type of kelp, which comes in dried form and needs to be reconstituted by soaking it in warm water. It then magically transforms into soft green strips with a briny taste of the sea and a silky, slightly chewy texture. Pair it with crunchy slices of cucumber and flavour it with a classic Japanese dressing of soy sauce, rice vinegar, mirin, sugar, sesame oil and fresh ginger. Enjoy the refreshing and nutritious salad with my chicken katsu or teriyaki dishes and a bowl of rice.
Serves 2-3
INGREDIENTS
- 20g / ¾oz dried wakame
- 1 Lebanese cucumber (skin on), finely sliced
- 1 teaspoon sea salt
- 2 tablespoons finely chopped spring onions
- 1 tablespoon light soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons mirin
- 1 teaspoon sugar
- 1 teaspoon grated ginger
- 2 teaspoons sesame oil
- 1 teaspoon white sesame seeds, for garnishing
METHOD
- Toast sesame seeds in a small saucepan over low heat for a minute or so to release their flavour. Remove from heat to cool.
- Soak dried wakame in a bowl with enough warm water to fully submerge for 10 minutes until rehydrated. Drain wakeme in a colander and rinse under cold water. Squeeze out any excess water.
- Mix 1 teaspoon of salt with the cucumber slices and let them rest in a bowl for about 10 minutes. Strain and gently squeeze out juices that have run out of the cucumbers.
- Prepare the dressing by combining soy sauce, rice vinegar, mirin, sugar, ginger and sesame oil in a bowl. Stir to dissolve sugar.
- Transfer the wakeme to a serving bowl. Add cucumber slices, spring onions and dressing. Toss to combine. Cover and chill in the refrigerator for 30 minutes. Garnish with sesame seeds when ready to serve.
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