Seaweed Salad (海藻サラダ) | Pickled Plum

I’ve all the time been an enormous fan of Japanese seaweed salad! With its tangy and barely briny style, it makes for a tasty and refreshing facet. What’s additionally nice is how simple it’s to make at dwelling. My seaweed salad recipe comes with a soy and sesame dressing and is prepared in about quarter-hour.

If you’re questioning if this recipe is the scrumptious tart and nutty seaweed salad present in most Japanese eating places throughout the globe, the reply is sure! This isn’t sunomo, which is a dish manufactured from seaweed and sliced cucumber wearing vinegar, however fairly the colourful bowl of algae served with a soy sauce, rice vinegar, and toasted sesame oil dressing.

The extent of acidity discovered on this seaweed salad is heaven for somebody like me who thrives on tart and bitter meals! It’s puckery bitter and hits the spot every time I need a dish that’s each punchy and refreshing. This seaweed salad by no means disappoints and solely takes quarter-hour to make from begin to end.

Substances

• Seaweed: I like to recommend utilizing a mix of dried seaweed so there’s extra selection in texture and shade. Among the extra seaweed utilized in kaisou salad are wakame, purple and inexperienced tsunomata, seaweed stem, mafunori, and agar. No have to buy them individually as blended seaweed packages can simply be present in Japanese supermarkets (generally in Chinese language grocery shops too). When you can’t discover it, you’ll be able to nonetheless make this salad utilizing solely wakame.
• Toasted sesame oil: Ensure that to make use of toasted sesame oil and never simply common sesame oil. That’s as a result of the flavour of toasted sesame oil is rather more concentrated and can give the French dressing a deep nutty style.
• Soy sauce: Use common Japanese soy sauce should you can. Korean soy sauce and Chinese language soy sauce are additionally okay.
• Rice vinegar: Use plain rice vinegar to infuse tartness and somewhat fruitiness. Apple cider vinegar can be utilized as a substitute.
• Mirin: Mirin has a slight sweetness and is wealthy in umami. It helps stability the salty and acidic flavors of the dressing.
• Sugar: A little bit sugar is added to additionally stability the salty and acidic flavors.
• Ginger: Solely recent ginger must be used to infuse the dressing with some heat and somewhat warmth.
• Floor sesame seeds (non-compulsory): You should buy floor sesame seeds or crush them your self. Merely use a pestle and mortar or a Japanese sesame grinder (that’s what I take advantage of) to grind them.

Make It

1. Make the seaweed salad dressing by whisking the sesame oil, soy sauce, rice vinegar, mirin, sugar, and ginger.
2. Place the dried seaweed in a bowl of water and let items soak for five to 10 minutes – or comply with to the instructions on the bundle.
3. Drain the seaweed properly and gently squeeze out the surplus water utilizing your arms.
4. Toss the seaweed with the dressing and add the bottom sesame seeds. Toss once more and revel in!

What I Like To Serve With My Seaweed Salad

Japanese seaweed salad ought to solely be loved in small portions due to its excessive ranges of iodine, which might trigger issues with the thyroid. Due to that, it’s normally served as a facet dish with different conventional Japanese meals. I personally suppose it pairs properly with absolutely anything! A few of my high dishes that I wish to serve with seaweed salad are:

Different recipes utilizing seaweed that you just may like: Wakame and vermicelli soup, conventional tofu and seaweed miso soup, sunomo (Japanese cucumber vinegar salad), Korean seaweed soup (tofu miyeok-guk), hijiki salad, bukkake udon, and home made furikake.

Ceaselessly Requested Questions

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