Kaisou Salada Recipes

KOREAN-STYLE SEAWEED SOUP

Steps:

• Soak seaweed in water to cover. When soft, drain, and cut into 2 inch pieces.
• Heat a saucepan over medium heat; add beef, sesame oil, 1/2 tablespoon soy sauce, and a little salt, and cook for 1 minute. Stir in seaweed and remaining 1 tablespoon soy sauce; cook for 1 minute, stirring frequently. Pour in 2 cups water, and bring to a boil. Stir in garlic and remaining 4 cups water. Bring to a boil, cover, and reduce heat. Simmer for 20 minutes. Season to taste with salt.

KAISOU SALADA

Steps:

• Note use 1/8 ounce each dried wakame, dried arame, dried hijiki seaweeds.
• Soak wakame 10 minutes in one bowl. Soak the arame and hijiki in the same bowl for 30 minutes.
• Trim the hard end of the mushrooms and then cut ih half and seperate the stems.
• Cut onions into long thin 1 1/2 inch strips then soak in cold water with the ice cubes to make them curl. Drain.
• Slice the cucumber into thin half moon strips.
• Cook the wakame and enoki in boilng water for 2 minutes. Then add the arame and hijiki for a few seconds. Immediately remove from heat. Drain and sprinkle with vinegar and salt while warm. Then chill.
• Mix dressing. Arrange salad leaves in large bowl topped with cucumber. Add seaweed. Decorate with onion and serve with dressing.

SEAWEED SALAD

Steps:

• Gather all the ingredients.
• Soak the dry seaweed salad mix in cold water for 5-8 minutes. Drain the seaweed and squeeze out the excess water. Serve the seaweed in individual bowls or large serving bowl. Chill the salad before serving.
• For the dressing, use a mortar and pestle (Japanese suribachi and surikogi) to grind the sesame seeds. This will add a nice aroma and texture to the dressing.
• Combine Miso Dressing ingredients in a small bowl and whisk together.
• Put the dressing in a small bowl or dressing bottle. Mix or shake the dressing before pouring to the salad.