Japanese Seaweed Salad (Wakame)

Ingredients

• Seaweed

  Agar, dried

  50g

• Soy sauce

  Low sodium, Shoyu

  3 tbsp or 48g

• Rice wine vinegar

  1 tbsp or 15g

• Kotterin Mirin

  Kikkoman

  1 tablespoon or 100g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Ginger root

  Raw

  1 tsp or 2g

• Garlic

  Raw

  ½ tsp or 1g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Cucumber

  Peeled, raw

  1 medium or 201g

• Sesame seeds

  Seeds, whole, dried

  ½ tsp or 2g

• Black Sesame Seeds

  Roland

  ½ teaspoon or 1g

Directions

1. Place the seaweed in a medium-sized bowl and cover with water. Let sit for 10 minutes until rehydrated.
2. While seaweed is soaking, prepare the dressing: In another medium-sized bowl, whisk together the soy sauce, rice vinegar, mirin, sugar, ginger, garlic, sesame oil, and red pepper flakes. Set aside.
3. When the seaweed is rehydrated, strain the seaweed in a colander and rinse thoroughly. Make sure to remove as much moisture as possible, squeezing the seaweed if necessary.
4. Add the seaweed, sliced cucumber, and sesame seeds to the bowl of dressing and toss well to coat.
5. Cover and chill in the refrigerator for 30 minutes to 1 hour.
6. When ready to serve, garnish with extra sesame seeds.
7. Recipe by: Asian Caucasian (source: https://www.asiancaucasian.com/japanese-seaweed-salad-wakame/)

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