Pickled Seaweed Salad
1 2-oz. package dried seaweed,
such as mehijiki (see A Hawaiian
1⁄4 cup white distilled vinegar
3 tbsp. sugar
3 tbsp. soy sauce
1 tbsp. sesame seeds
2 tsp. Asian sesame oil
1 tsp. kosher salt
1⁄2 small onion, halved and thinly sliced
1 plum tomato, coarsely chopped
1. Put seaweed into a sieve; rinse under cold water. Transfer seaweed to a bowl and cover with 6 cups cold water. Let soak until plump and soft, about 30 minutes. Drain seaweed and pat dry with paper towels. Transfer seaweed to a large bowl.
2. Meanwhile, whisk together vinegar, sugar, soy sauce, sesame seeds, sesame oil, and salt in a bowl.
3. Add the soy mixture to seaweed; toss to combine. Cover with plastic wrap and chill for at least 3 hours or overnight to allow the flavors to meld. Divide salad between 6 small plates and garnish with onions and tomato.