📝 About This Recipe
Transport your palate to the coast of Japan with this vibrant, refreshing seaweed salad that balances oceanic saltiness with a nutty, sweet, and tangy dressing. Unlike store-bought versions often loaded with artificial dyes, this recipe celebrates the natural deep green hues of high-quality dried wakame rehydrated to a perfect 'al dente' snap. It is a light yet deeply satisfying entrée salad that serves as a nutritional powerhouse, rich in minerals and bursting with bright, clean flavors.
🥗 Ingredients
The Seaweed Base
- 30 grams Dried Wakame Seaweed (cut into small pieces; look for high-quality dried fronds)
- 4 cups Warm Water (for rehydrating the seaweed)
The Umami Dressing
- 3 tablespoons Rice Vinegar (unseasoned preferred)
- 2 tablespoons Soy Sauce (use Tamari for a gluten-free option)
- 1 tablespoon Toasted Sesame Oil (high quality for maximum aroma)
- 1 tablespoon Cane Sugar (adjust to taste)
- 1 tablespoon Mirin (Japanese sweet rice wine)
- 1 teaspoon Fresh Ginger (grated into a fine paste)
- 1/2 teaspoon Red Chili Flakes (optional, for a subtle kick)
Salad Texture and Garnish
- 1/2 piece English Cucumber (julienned into matchsticks)
- 1 tablespoon Toasted White Sesame Seeds (freshly toasted for crunch)
- 1 teaspoon Toasted Black Sesame Seeds (for visual contrast)
- 2 stalks Scallions (finely sliced on a bias)
- 1/4 cup Cilantro (roughly chopped (optional fusion twist))
👨🍳 Instructions
-
1
Place the dried wakame in a large glass bowl and cover with plenty of warm water. Let it soak for 5 to 10 minutes until it has expanded significantly and turned a vibrant green.
-
2
While the seaweed rehydrates, prepare the dressing by whisking together the rice vinegar, soy sauce, toasted sesame oil, sugar, mirin, and grated ginger in a small mixing bowl.
-
3
Continue whisking the dressing until the sugar is completely dissolved. Add the red chili flakes if you prefer a bit of warmth.
-
4
Check the wakame; it should be tender but still have a slight bite (al dente). Drain the seaweed into a fine-mesh colander.
-
5
This is the most important step: use your hands or a clean kitchen towel to squeeze as much excess water out of the seaweed as possible. Excess water will dilute the dressing.
-
6
If the wakame pieces are too large, give them a rough chop on a cutting board to ensure bite-sized pieces.
-
7
In a dry skillet over medium heat, lightly toast the white and black sesame seeds for 2-3 minutes until they become fragrant and the white ones turn golden.
-
8
Place the squeezed wakame in a clean mixing bowl and add the julienned cucumbers and half of the sliced scallions.
-
9
Pour the dressing over the seaweed mixture and toss thoroughly with tongs or chopsticks to ensure every strand is coated.
-
10
Add the toasted sesame seeds to the bowl and toss once more to distribute the crunch.
-
11
Let the salad sit for at least 5-10 minutes before serving. This allows the seaweed to absorb the complex flavors of the dressing.
-
12
Transfer to chilled serving bowls and garnish with the remaining scallions and a few extra sesame seeds for a professional presentation.
💡 Chef's Tips
Always squeeze the seaweed thoroughly after soaking; any trapped water will prevent the dressing from adhering. For the best texture, use English or Persian cucumbers as they have thinner skins and fewer seeds. If you have time, chill the dressed salad in the refrigerator for 20 minutes before serving to enhance the refreshing quality. If you find the seaweed flavor too 'oceanic,' add a teaspoon of fresh lemon or lime juice to brighten the profile. Avoid over-soaking the wakame, as it can become slimy if left in water for more than 15 minutes.
🍽️ Serving Suggestions
Pair with a chilled glass of Junmai Ginjo Sake or a crisp Asahi beer. Serve alongside Miso soup and steamed edamame for a complete light lunch. Add a protein boost by topping the salad with seared Ahi tuna or grilled firm tofu. Serve as a refreshing side dish to a rich bowl of Tonkotsu Ramen. Place a scoop of the salad over a bed of seasoned sushi rice to create a quick grain bowl.