This seaweed salad combines a unique blend of flavors and textures, making it a delightful addition to any table. With its balance of umami, tang, and a hint of spice, it’s perfect as a light appetizer or a refreshing side dish for a variety of meals.
Ingredients Breakdown
This recipe uses dried seaweed varieties like Wakame, arame, or hijiki, each bringing its own texture and flavor profile. Wakame offers a tender and slightly sweet flavor, while hijiki is more earthy, and arame provides a mild nuttiness. The dressing, made with soy sauce, rice vinegar, and mirin, delivers a harmonious umami flavor with a hint of sweetness. Adding sesame oil enhances the nutty aroma, while a pinch of cayenne pepper introduces a gentle kick of heat. Optional sesame seeds add texture and a subtle crunch to the dish.
Step-by-Step Preparation
To create the perfect seaweed salad, start by thoroughly rinsing the dried seaweed to remove any impurities. Place it in a bowl and soak it in at least five times its volume of water. This step ensures the seaweed rehydrates evenly, becoming tender and ready to absorb the flavorful dressing.
While the seaweed soaks, prepare the dressing by combining sesame oil, soy sauce, rice vinegar, mirin, cayenne pepper, grated ginger, and finely chopped shallots in a salad bowl. This mixture balances tangy, sweet, and savory notes, ensuring each bite of seaweed is infused with flavor.
Once rehydrated, drain the seaweed thoroughly and gently squeeze out excess water. Use kitchen scissors or a knife to chop it into manageable pieces, depending on your preference. Add the chopped seaweed to the dressing and toss gently to ensure even coating. Taste and adjust the seasoning as necessary for a perfectly balanced salad.
For the final touch, sprinkle optional sesame seeds over the salad. These seeds not only add a delightful crunch but also enhance the nutty aroma, completing the dish’s layered flavor profile.
Recipe Tips
Choosing the best seaweed:
Select high-quality dried seaweed to ensure tender texture and fresh flavor once rehydrated.
Adjusting the spice level:
Add more cayenne pepper for an extra kick or omit it entirely for a milder version.
Enhancing the dressing:
Try adding a touch of honey or lime juice to introduce a unique sweetness or citrusy tang.
What to Serve With This Recipe
Pair this seaweed salad with sushi rolls or sashimi to create a Japanese-inspired meal. It also complements grilled fish or teriyaki chicken beautifully, providing a refreshing contrast to the rich flavors. For a light appetizer spread, serve it alongside edamame or a bowl of miso soup.
Storage and Reheating Tips
Store any leftover salad in an airtight container in the refrigerator for up to two days. Avoid freezing, as it can alter the texture and flavor of the seaweed.
Frequently Asked Questions
Can I use fresh seaweed instead of dried?
Yes, fresh seaweed can be used but may require less soaking or preparation.
What can I substitute for mirin if unavailable?
Rice wine vinegar with a small amount of sugar is an excellent substitute.
Can I prepare the salad in advance for a party?
Yes, prepare it a few hours in advance and store it in the refrigerator until ready to serve.
This seaweed salad is a refreshing and flavorful dish that’s easy to prepare and pairs beautifully with a variety of meals. Its vibrant flavors and textures make it a standout addition to any menu. Experiment with the dressing and pairings to make it uniquely yours.
Ingredients
28 g dried seaweed (Wakame type), arame, or hijiki
1 tbsp sesame seed oil
1 ½ tbsp soy sauce
1 tbsp rice vinegar
1 tbsp mirin (sweet rice wine)
1 pinch cayenne pepper
1 tsp grated gingerroot
1 shallot, finely chopped
½ tbsp sesame seeds (optional)
Instructions
Rinse the dried seaweed thoroughly under cold water to remove any impurities. Place it in a bowl and cover it with at least five times its volume of water. Allow it to soak for about 10 minutes, or until the seaweed is fully rehydrated and tender.
In the meantime, prepare the dressing by combining the sesame seed oil, soy sauce, rice vinegar, mirin, cayenne pepper, grated ginger, and finely chopped shallot in a salad bowl. Mix well to create a balanced and flavorful dressing.
Once the seaweed is rehydrated, drain it thoroughly and gently squeeze out any excess water. Use kitchen scissors or a knife to chop the seaweed into manageable pieces, depending on your desired size.
Add the chopped seaweed to the salad bowl with the dressing. Toss gently to ensure the seaweed is evenly coated with the flavorful mixture. Taste and adjust the seasoning as needed to achieve your preferred balance of flavors.
For a finishing touch, sprinkle the optional sesame seeds over the salad for added texture and a nutty aroma. Serve immediately and enjoy this refreshing, nutrient-packed dish.
Seaweed Salad Recipe
Ingredients
- 28 g dried seaweed Wakame type, arame, or hijiki
- 1 tbsp sesame seed oil
- 1 ½ tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp mirin sweet rice wine
- 1 pinch cayenne pepper
- 1 tsp grated gingerroot
- 1 shallot finely chopped
- ½ tbsp sesame seeds optional
Instructions
- Rinse the dried seaweed thoroughly under cold water to remove any impurities. Place it in a bowl and cover it with at least five times its volume of water. Allow it to soak for about 10 minutes, or until the seaweed is fully rehydrated and tender.
- In the meantime, prepare the dressing by combining the sesame seed oil, soy sauce, rice vinegar, mirin, cayenne pepper, grated ginger, and finely chopped shallot in a salad bowl. Mix well to create a balanced and flavorful dressing.
- Once the seaweed is rehydrated, drain it thoroughly and gently squeeze out any excess water. Use kitchen scissors or a knife to chop the seaweed into manageable pieces, depending on your desired size.
- Add the chopped seaweed to the salad bowl with the dressing. Toss gently to ensure the seaweed is evenly coated with the flavorful mixture. Taste and adjust the seasoning as needed to achieve your preferred balance of flavors.
- For a finishing touch, sprinkle the optional sesame seeds over the salad for added texture and a nutty aroma. Serve immediately and enjoy this refreshing, nutrient-packed dish.
