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Wakame Seaweed Salad Recipe | How to make EASY Japanese Side Dish (海藻サラダ)
Ingredients
- Wakame dried seaweed15 g
- Arugula1 cup
- Sweet corn¼ cups
- Edamame bean¼ cups
- Tomato½
- Sugar1 ½ tbsp
- Rice wine vinegar1 tbsp
- Soy sauce1 ½ tbsp
- Toasted sesame oil1 tsp
- Sesame seed2 tbsp
- Carrot¼ cups
Instructions
- Bring the water to a boil. Turn off the heat, add the dried wakame and soak it in the hot water for a few minutes.
- Drain the seaweed through a colander, saving the water for another recipe. Rinse the seaweed under cold running water.
- Put the cane sugar, rice vinegar, soy sauce, sesame oil and 1 tablespoon of the white sesame seeds in a small jar. Seal and shake well to make the dressing.
- Roughly chop the seaweed and put it in a large bowl with the arugula, corn, edamame and tomato. Pour in three-quarters of the dressing and toss.
- Divide the salad among serving bowls. Top each with shredded carrot and shredded daikon.
- Spoon over a little more dressing and sprinkle with the remaining sesame seeds.
Summarized from Yeung Man Cooking's video. Watch it for the details.
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TomatoCarrotSweet cornArugulaEdamame bean
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