Empty My Fridge
How To Make Seaweed Salad - Japanese Restaurant Style
Ingredients
- Dry mixed seaweed12 g
- Cucumber100 g
- Sesame seed · toasted2 tsp
- Scallion15 g
- Rice wine vinegar2 tsp
- Toasted sesame oil½ tbsp
- Soy sauce1 tsp
- Sugar1 tsp
- Ginger · grated¼ tsp
- Salt¼ tsp
- Chili flake · flakes
Instructions
- Rehydrate the dry seaweed in water according to the package directions (about 10 minutes).
- Thinly slice the cucumber, toss with a pinch of salt and let sweat for 10 minutes.
- Mix the rice vinegar, sesame oil, soy sauce, cane sugar, grated ginger, salt and chili flakes until the salt and sugar dissolve.
- Drain the rehydrated seaweed and squeeze out as much water as possible. Add it to the dressing.
- Massage the cucumber until it releases a lot of water and the slices turn from opaque to translucent. Squeeze out as much liquid as possible and add to the bowl with the seaweed.
- Add the toasted sesame seeds and chopped scallion, then stir to coat everything with the dressing.
Summarized from No Recipes's video. Watch it for the details.
More recipes with
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.