Goma Wakame Salad

Ingredients

• 100g (3.5 oz) dried wakame seaweed 100g (3.5 oz) dried wakame seaweed
• 2 tablespoons sesame seeds 2 tablespoons sesame seeds
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon yuzu juice 1 tablespoon yuzu juice
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 green onion, thinly sliced 1 green onion, thinly sliced
• Optional: 1 tablespoon toasted sesame seeds for garnish Optional: 1 tablespoon toasted sesame seeds for garnish

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 8g, 1g
• Protein: 4g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Soak the dried wakame seaweed in cold water for about 10 minutes until it softens. Drain and set aside.
2. 2.
   In a small pan, toast the sesame seeds over medium heat until golden brown and fragrant. Remove from heat and let them cool.
3. 3.
   Grind the toasted sesame seeds using a mortar and pestle or a spice grinder until they become a coarse powder.
4. 4.
   In a mixing bowl, combine the ground sesame seeds, soy sauce, rice vinegar, yuzu juice, sugar, grated ginger, and sesame oil. Whisk until well combined.
5. 5.
   Add the soaked wakame seaweed and sliced green onion to the dressing. Gently toss until the seaweed is well coated.
6. 6.
   Transfer the salad to a serving dish and garnish with toasted sesame seeds, if desired.
7. 7.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Wakame seaweed — Make sure to soak the dried wakame seaweed in cold water until it softens. This step ensures that the seaweed becomes tender and ready to absorb the flavors of the dressing.
• Sesame seeds — Toasting the sesame seeds before grinding them enhances their nutty flavor. Be careful not to burn them during the toasting process.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or a few drops of chili oil to the dressing.
• Customize the salad by adding thinly sliced cucumber or radishes for extra crunch and freshness.
• If you can't find yuzu juice, you can substitute it with lemon or lime juice for a similar citrusy flavor.
• Make a larger batch of the dressing and store it in the refrigerator for up to a week to use in other salads or as a marinade for grilled vegetables or tofu.
• Experiment with different types of seaweed, such as kombu or hijiki, to create variations of this salad.

Serving advice

Serve the Goma Wakame Salad as a side dish alongside sushi, sashimi, or grilled fish. It also makes a refreshing appetizer or a light lunch option. Garnish with additional sliced green onions and toasted sesame seeds for an extra pop of color and flavor.

Presentation advice

Arrange the Goma Wakame Salad on a beautiful plate or in a shallow bowl to showcase the vibrant green color of the seaweed. Consider adding a sprinkle of toasted sesame seeds and a few edible flowers for an elegant touch.