Green Sea Salad Kyuri To Wakame No Su No Mono Recipes

SEAWEED SALAD

Steps:

• Soak seaweed in warm water to cover, 5 minutes. Drain, rinse then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips.
• Stir together vinegar, soy sauce, sesame oil, sugar, pepper flakes, ginger, and garlic in a bowl until sugar is dissolved. Add the seaweed, scallions, carrots, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.

KOMBU SEAWEED SALAD

Steps:

• Place kombu in a saucepan and cover with water. Bring to a boil. Reduce heat to medium-low, cover, and simmer until kombu has softened, about 5 minutes. Drain and cool until easily handled, 5 to 10 minutes. Slice rehydrated kombu into thin strips.
• Whisk honey, soy sauce, ginger, and rice vinegar together in a large bowl. Add kombu, carrots, cucumbers, and sesame seeds; toss to combine. Let sit in the refrigerator until flavors combine, 10 to 15 minutes.

GREEN SEA SALAD (KYURI TO WAKAME NO SU NO MONO)

Steps:

• 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.
• Chill.
• 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.

WAKAME SALAD

Steps:

• 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.