📝 About This Recipe
Transport your palate to the coast of Japan with this vibrant, nutrient-dense wakame salad that perfectly balances sweet, salty, and acidic notes. This refreshing cold dish features silky strands of rehydrated seaweed tossed in a nuanced toasted sesame dressing, offering a satisfying crunch and a deep oceanic depth. It is a quintessential Izakaya-style appetizer that cleanses the palate and provides a beautiful pop of color to any meal.
🥗 Ingredients
The Seaweed Base
- 1.5 ounces Dried Wakame Seaweed (cut into bite-sized pieces)
- 1/4 cup Agar-agar strips (optional, for authentic crunchy texture)
The Signature Dressing
- 3 tablespoons Rice Vinegar (unseasoned preferred)
- 2 tablespoons Toasted Sesame Oil (high quality for best aroma)
- 1 tablespoon Soy Sauce (or Tamari for gluten-free)
- 1 tablespoon Granulated Sugar (adjust to taste)
- 1 tablespoon Mirin (Japanese sweet rice wine)
- 1 teaspoon Ginger (freshly grated)
- 1/2 clove Garlic (grated into a fine paste)
- 1/2 teaspoon Red Pepper Flakes (for a subtle heat)
Vegetables and Garnish
- 1/2 cup Cucumber (Persian or Japanese, julienned finely)
- 1/4 cup Carrot (shredded into thin matchsticks)
- 1 tablespoon Toasted White Sesame Seeds (for garnish)
- 1 teaspoon Black Sesame Seeds (for visual contrast)
- 2 pieces Scallions (thinly sliced on the bias)
- 1 sprig Cilantro (optional garnish)
👨🍳 Instructions
-
1
Place the dried wakame and agar-agar strips (if using) in a large glass bowl and cover with plenty of room-temperature water.
-
2
Allow the seaweed to rehydrate for 10 to 15 minutes. It will expand significantly and turn a bright, translucent green.
-
3
While the seaweed soaks, prepare the dressing by whisking together the rice vinegar, soy sauce, mirin, and sugar in a small bowl until the sugar is completely dissolved.
-
4
Whisk in the toasted sesame oil, grated ginger, garlic paste, and red pepper flakes until the dressing is emulsified.
-
5
Drain the rehydrated seaweed into a fine-mesh colander. Rinse it briefly under cold running water to remove any excess salt or grit.
-
6
This is the most important step: use your hands to squeeze as much water as possible out of the seaweed. Excess water will dilute the dressing.
-
7
If the wakame pieces are very long, give them a rough chop on a cutting board to make them easier to eat.
-
8
In a clean mixing bowl, combine the squeezed seaweed with the julienned cucumbers and shredded carrots.
-
9
Pour the dressing over the seaweed mixture and toss thoroughly with tongs or chopsticks to ensure every strand is coated.
-
10
Cover the bowl and refrigerate for at least 20 minutes before serving. This allows the seaweed to absorb the complex flavors of the dressing.
-
11
Just before serving, give the salad one last toss and transfer to chilled serving bowls.
-
12
Garnish generously with white and black sesame seeds and the sliced scallions for a professional, restaurant-quality finish.
💡 Chef's Tips
Always squeeze the seaweed dry with a clean kitchen towel for the best texture; moisture is the enemy of flavor here. If you prefer a milder taste, soak the wakame for 5 minutes longer to leach out more of the 'ocean' saltiness. For a touch of luxury, add a few drops of yuzu juice to the dressing for a bright citrus floral note. Make sure your sesame seeds are freshly toasted; if they've been in the pantry a while, give them 30 seconds in a dry pan to wake up the oils. Leftovers keep well for 2 days, but the cucumbers will lose their crunch over time.
🍽️ Serving Suggestions
Pair with a crisp, chilled Junmai Ginjo Sake to complement the umami notes. Serve alongside Miso-Glazed Black Cod or Salmon Teriyaki for a complete Japanese dinner. Use as a refreshing side dish for a platter of assorted Nigiri or Sashimi. Add a scoop of this salad on top of a Poke bowl for extra texture and nutritional value. Enjoy with a light Japanese lager or a glass of iced green tea.