Wakame Salad

I keep two kinds of dried seaweed in my pantry. Nori and Wakame. The Nori sheets are for sushi rolls and sometimes dressing another dish like Poke. Wakame is dried into little kernels of delight. Rehydrate in cool water for use. I add them to soups, especially Raman, and to Quick Kimchi Cucumber Pickle.

If you have eaten Japanese, chances are good that you have sampled this salad. Now you can have as much as you want.

If there are Asian food shops nearby you can locate these ingredients. Sprouts and Amazon are also options. All of them keep well in the pantry or fridge.

  • 50g Wacame - rehydrated

  • 1 1/2 tbsp Yuzu Miso Paste

  • 1 tbsp light soy sauce

  • 1 tbsp mirin

  • 1 tbsp white roasted sesame seeds

  • 1 tbsp sesame oil

  • 1 tsp rice vinegar

  • 1 ripe red shishito chilli, finely sliced

  • pinch of sea salt

Options / Alternatives

If you cannot find Yuzu Miso, use 1 tbsp each White Mizu Paste and Yuzu juice.

If you cannot find fresh shishito you may use a similar fresh pepper, e.g. Japone, Chile de Arbol, or Serrano. Mostly for a pop of color. Slice them as thin as you can, and at a 45 degree angle.

If you want to add a bit of additional spice, add a 1/4 tsp togarashi seasoning.

Drain your hydrated Wakame and add the rest of the ingredients in bowl and toss with chopsticks or a bamboo spoon. Chill, then serve.

Tip of the hat to Japan Centre. This brings joy to our lives.