Prepare Seaweed Salad simple fast sure to succeed
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Here I present you the simple seaweed salad recipe. The healthy algae, the appropriate vinegar and the soy sauce you can easily order as a cooking box. The preparation is really easy by hand, today times simple and fast.
The Japanese wakame salad is a thankful preparation. You can keep the salad marinated in the refrigerator for several days and whip it out when needed.
Learn all the steps at a glance in this article and let yourself be tempted to cook. Good luck!
Table of Contents
1. Shopping List for the Seaweed Salad
The practical shopping list, tips for the cooking box and first overview you will find summarized in this paragraph.
- Wakame seaweed or other seaweed
- Sushi vinegar or other Japanese vinegar
- Colored sesame furikake
- Sugar, I like to use brown raw cane sugar
- Sesame oil
You will find the Wakame Cooking Box described at the appropriate place. We have four times 50 g seaweed, the fine Japanese vinegar and colored sesame seeds in the box.
With this you can prepare approx. 1.6 kg of seaweed salad (drained weight). This corresponds to a price of about 2.40 € per 100 g. Please pay attention when comparing – here it is 100% algae share in the salad.
Overview of algae:
- Bowl large
- Cutting board
- Cooking knife
Next we want to look at the preparation some photo impressions I have added you.
2. Recipe Seaweed Salad
Guidance from chef Thomas Sixt.
Seaweed salad quick and easy to prepare shows you chef Thomas Sixt in this recipe with cooking video.
|50||g||Wakame (From the cooking box)|
|200||ml||Sushi Vinegar (Sushi vinegar or Japanese vinegar)|
|20-40||g||Sesame Furikake (From the cooking box)|
|1||pc||Chili pepper (red or yellow)|
Provide salad ingredients.
Put the seaweed in a large bowl and let it swell for 20 minutes, covered with cold water.
Prepare sesame furikake in a bowl.
Drain the seaweed in a sieve, leave in size or finely chop as desired. Mix vinegar, soy sauce and sugar and taste with water.
Cut chili peppers into slices or rings.
Place the seaweed in the marinade and season with sesame seeds and sesame oil. Add chili as desired and dress. Serve quickly or as needed. Enjoy your meal!
Note: Algae is a food containing iodine. Excessive consumption may cause thyroid disorders. Therefore, please do not consume more than one serving (100 g) per day.
Quantities: 50 g dry algae yields approx. 460 g softened algae (drained weight).