Empty My Fridge
Wakame Seaweed Salad Recipe (Authentic Japanese Style)
Ingredients
- Dried wakame seaweed1 tbsp
- Tofu150 g
- Cucumber50 g
- Tomato5
- Bonito flake · flakes
- Dashi1 tbsp
- Rice wine vinegar1 tbsp
- Soy sauce1 ½ tbsp
- Sugar¼ tsp
- Toasted sesame oil1 tbsp
- Ginger paste1 tsp
- Sesame seed · ground½ tsp
Instructions
- Soak the dried wakame in warm water for 5 to 10 minutes, or as the packet says.
- Wrap the silken tofu in kitchen paper, microwave it for 1 minute 30 seconds at 600W, let it cool slightly, then cut into bite-sized cubes.
- Mix the dressing in a small bowl: dashi stock, rice vinegar, soy sauce, sugar, sesame oil, ginger paste and ground sesame seeds.
- Drain the wakame and squeeze out all the excess water. Put it in a large bowl with the cucumber, mini tomatoes and tofu cubes, add the dressing and mix gently until evenly coated.
- Cover and chill in the fridge for 20 to 30 minutes before serving.
- Divide into bowls and sprinkle with bonito flakes if using.
Summarized from Sudachi's video. Watch it for the details.
More recipes with
TomatoCucumberTofuBonito flake
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.