yummy wakame salad

by Heguiberto on December 31, 2010

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yummy wakame salad

yummy wakame salad

I completely agree with the post on girlie girl army about sea veggies. She claims that sea vegetables are overlooked in terms of taste and nutritional value, at our loss. Here’s what she writes:

Sea vegetables contain high levels of calcium, iron, potassium, magnesium, iodine, chlorophyll, enzymes and fiber and offer more vitamins and minerals per ounce than any other food and are one of nature’s richest sources of proteins, having up to 48% of plant-based protein! Sea vegetables are also high in vitamin b-12, which is usually only found in animal-based sources and is responsible for regulating the central nervous system and blood cell production. Ounce per ounce, they are higher in vitamins and nutritional value that almost any other food!

I didn’t need any convincing because I adore sea veggies. They just have that marvelous oceanic flavor you can’t get anywhere else. When I eat sea vegetables I literally feel I am getting a slice of the ocean. Plus they’re good for you! Eat more sea vegetables! On that note here’s a simple, delicious recipe for a salad made of reconstituted wakame and lettuce:

dried wakame

dried wakame

yummy wakame salad

40g. dried wakame (I get mine at Nijiya Market)
1 small head lettuce, cleaned and torn into bite-size pieces
1 tbsp mirin
2 tbsp light shoyu (soy sauce)
2 tbsp rice vinegar
1 tsp sugar
2 tbsp toasted sesame oil
2 tbsp pan roasted white sesame seeds
red pepper flakes to taste

Place wakame in a large bowl and cover with about 2 pints of water. Let it re-hydrate for about 30 minutes. Drain, rinse and squeeze as much water out as you can. Transfer to a serving bowl with lettuce.

Meanwhile to make the dressing add mirin, shoyu, rice vinegar, sugar and toasted sesame oil to a jar, cover with a lid and shake to combine. Taste. It should have a pleasant salty, briny, tart, sweet and toasty flavor. Add more of any ingredient if needed. Toss with wakame and lettuce. Sprinkle with pepper flakes and sesame seeds.

I made a similar Japanese sea vegetable inspired salad before check it out here

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{ 4 comments… read them below or add one }

tasteofbeirut December 31, 2010 at 8:08 am

I totally buy your pitch but for some strange reason I cannot get myself to swallow these; maybe because I almost drowned once and the eating something that smells of the ocean freaks me out? (I guess I could get in therapy and try to overcome this)
Anyway, your salad looks smashing and I would so eat it, once I got that (above) problem taken care of.
Thanks mucho guys for your enthusiastic response to my little demo video; I am planning more as I am not through with what I want to say! 🙂
Happy New Year , wishing you both a happy and wise 2011.

Heavenly Housewife January 2, 2011 at 10:20 am

I dont think I’ve ever eaten sea veggies (except for some seaweed flakes on some Japanese style peanuts i once had), but your posts inspires me to try them. I hope I get to chance to try them out in this new year.
Wishing you a magical 2011.
*kisses* HH

Colin June 1, 2012 at 9:25 pm

I think that seaweed is hijiki – black in color. Wakame is a bright green; i’m no expert, but i did some research because I enjoyed the seaweed salad in hawaii and wanted to make sure to avoid hijiki (high in inorganic arsenic, for some reason). Turns out the salad I was eating was made from wakame anyhow. Just an fyi I suppose; correct me if I’m misinformed though!

Heguiberto June 4, 2012 at 7:55 am

Thanks for checking us out!
The seaweed turned dark green after the soaking process. As I remember the sign said wakame at my Japanese market, hijiki tends to be darker and thinner. I will investigate.

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