Servings: 4 servings
Calories: 17kcal
Ingredients
- 50 grams dried wakame seaweed
- 0.5 teaspoon white sesame seeds
- 0.5 teaspoon black sesame seeds
Dressing
- 3 tablespoons light soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon mirin
- 1 teaspoon sugar
- 1 teaspoon grated ginger
- 0.5 teaspoon grated garlic
- 1 tablespoon sesame oil
- 1 pinch chili flakes
Procédé
- Place the seaweed in a medium bowl and cover with water. Let it soak for 10 minutes, or until rehydrated.
- While the seaweed soaks, make the dressing: in a medium bowl, whisk together all the ingredients. Set aside.
- Once the seaweed is rehydrated, drain it in a colander and rinse thoroughly. Squeeze out as much excess moisture as possible.
- Add the seaweed and sesame seeds to the bowl of dressing and toss well to coat.
- Cover and refrigerate for 30 minutes to 1 hour.
- Just before serving, garnish with extra sesame seeds.
Notes
Most seaweed salads contain more than one variety of seaweed, so feel free to choose the one that best suits your meal.
Be sure to drain the seaweed thoroughly after rehydrating it.
If you like more heat, add extra chili flakes or a chili paste such as sambal oelek.
If you can't find pre-cut seaweed, simply slice it into strips after rehydrating.
Once fully rehydrated, the seaweed should be tender, delicate, and slightly lighter in color.
Nutrition
Calories: 17kcal | Féculents: 3g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 188mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 0.4mg | Calcium: 21mg | Iron: 0.4mg
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