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.
Yield: serves 6
- 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
- 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.
- Meanwhile, whisk together vinegar, sugar, soy sauce, sesame seeds, sesame oil, and salt in a bowl.
- 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.