Recipe Sections
Wakame is a thin seaweed, deep green in colour and used in making seaweed salad and miso soup. Wakame is common in Japanese and other Asian cuisines and is available from Asian supermarkets.
Serve with Duck Yakitori with Plum & Sake Dipping Sauce and Chilled Tossed Noodles
20g dried wakame (see note)
2 tbsp rice vinegar
2 tbsp light soy sauce
2 tsp roasted sesame seeds
1-2 tsp chilli powder or chilli flakes
1 tsp sugar
4 spring onions cut into thin matchsticks
2 handfuls of baby spinach
1. Soak the wakame in tepid water for 10-20 mins to reconstitute. Drain and trim the tough central spine, if any, of the wakame, blanch in hot water to soften and refresh in cold water to improve colour. Wrap wakame in absorbent paper to extract moisture, then coarsely chop.
2. Combine wakame in a bowl with spinach and spring onions and mix in vinegar, soy, chilli,, sesame seeds and sugar and serve immediately.