Simple Seaweed Salad

Name: Simple Seaweed Salad
Total time: 20 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 1 ounce assorted dried seaweeds or wakame; 1/4 cup minced shallot, scallion, or red onion; 2 tablespoons soy sauce, or to taste; 1 tablespoon rice wine or other light vinegar, or to taste; 1 tablespoon mirin or 1 teaspoon sugar, or to taste; 1/2 tablespoon dark sesame oil, or to taste; Pinch cayenne, or to taste; Salt, if necessary; 1 tablespoon toasted sesame seeds, optional

By Mark Bittman

Total Time: 20 minutes
Rating: 4(52)
Comments: Read comments

The easiest way to produce this is to buy a small package of mixed seaweeds and proceed from there. But once you get more familiar with seaweed, you can use wakame, kelp, hijiki, or others, alone or in any combination you like.

Featured in: Eat Your Brownies, er, Veggies

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

1ounce assorted dried seaweeds or wakame
¼cup minced shallot, scallion, or red onion
2tablespoons soy sauce, or to taste
1tablespoon rice wine or other light vinegar, or to taste
1tablespoon mirin or 1 teaspoon sugar, or to taste
½tablespoon dark sesame oil, or to taste
Pinch cayenne, or to taste
Salt, if necessary
1tablespoon toasted sesame seeds, optional

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Rinse the seaweed once and soak it in at least 10 times its volume of water. When tender, about 5 minutes later, drain and gently squeeze the mixture to remove excess water. Pick through the seaweed to sort out any hard bits (there may be none) and chop or cut up (you may find it easier to use scissors) if the pieces are large. Put in a bowl.
Step 2
Toss with the shallot, soy sauce, vinegar, mirin, sesame oil, cayenne, and salt. Taste and add salt or other seasonings as necessary. Serve garnished with the sesame seeds.

Ratings

4 out of 5

52 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Rebecca S.4 years ago

Easy, straightforward, and just what I was looking for. Rehydrated hijiki and dressed per the recipe. Used this as a highlight on a grain bowl. Leftovers the next day were still perky and tasty. Make it!

Jed4 years ago

Ginger, minced, is a welcome addition. Hijiki and wakame.

Jed4 years ago

Ginger, minced, is a welcome addition. Hijiki and wakame.

Rebecca S.4 years ago

Private comments are only visible to you.