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Japanese Seaweed Salad

3 tablespoons kombu dashi broth (see accompanying recipe)

1 tablespoon tamari sauce

3 tablespoons rice-wine vinegar

1 teaspoon honey

1 teaspoon mirin

1/2 ounce dried wakame seaweed

one half cucumber, halved and seeded

1/2 teaspoon salt

Toasted sesame seeds, for garnish

In a small saucepan, combine the kombu dashi broth, tamari, rice-wine vinegar, honey and mirin. Heat to dissolve honey and mix dressing well. Remove from heat and chill.

Soak the wakame in lukewarm water to cover for 10 minutes. It will swell and become a rich, glossy green. Drain well.

Cut the cucumber into paper-thin slices and combine with rehydrated wakame; toss and divide between 4 small bowls. Drizzle chilled dressing over each portion and serve. Sprinkle with the sesame seeds, if desired.

Makes 4 servings.

Japanese Seaweed Salad