Although it is not the recipe for the seaweed salad my wife and I enjoy at resturants, this is a very simple and tasty salad. The dried seaweed specified in the recipe was easily found at the local Japanese market. There are so many potential varitions for this recipe that make it an important addition to my recipe file.
Pickled Seaweed Salad
This briny-sweet Japanese-style salad is based on one served at the Manago Hotel, in the Big Island town of Captain Cook.
Credit: André Baranowski
1 2-oz. package dried seaweed,
such as mehijiki (see A Hawaiian
Pantry Staple)
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.
SERVES 6
Ratings & Reviews (1)
Pickled Seaweed Salad
Reviewed by omace on
.
Although it is not the recipe for the seaweed salad my wife and I enjoy at resturants, this is a very simple and tasty salad. The dried seaweed specified in the recipe was easily found at the local Japanese market. There are so many potential varitions for this recipe that make it an important addition to my recipe file.
Rating: 3
