In either case you should be able to just wash and rehydrate/desalt it by soaking it in water for a few minutes. Wakame is usually either dried ( ) or salted ( ). Hi Ildiko, if it wasn’t a Japanese market it could very well be mislabeled, as what you’re describing does not sound like wakame. That’s why I like draining it at around the 6-7 minute mark and then let it rehydrate the rest of the way in the dressing. The problem is, if you soak the seaweed for too long, it will get soggy and water down the dressing. Although most seaweed will rehydrate in about 6-7 minutes, it takes much longer than that for the moisture content to reach equilibrium within the thicker parts of the seaweed. The first thing you need to do is rehydrate the dried seaweed. If you want to make it more like the store bought kind, increase the amount of sugar and salt. I also wanted my salad to have a milder flavor that won’t have you reaching for a glass of water after every bite, so I haven’t used a ton of salt or sugar in the dressing. To make ginger juice, grate some ginger and then pass it through a strainer, pressing on the solids to get all the juice out. I like the warm spicy kick that ginger adds, so I’ve also added some ginger juice to the sauce this imparts a ginger flavor without the tough fibrous bits of ginger getting in the way. This creates a sweet, savory and tangy dressing brimming with the nutty flavor of toasted sesame. Don’t feel like you need to find one with all of these, but the more variety your mix has, the more colors and textures your salad will have.Īs for the dressing, Japanese-American style seaweed salad gets its trademark flavor from toasted sesame oil, which is combined with soy sauce, sugar, vinegar, and sea salt. Here are all the different kinds of sea vegetables included in my mix. Most seaweed salads include more than one kind of seaweed, and you can buy a seaweed salad mix that will come with a blend of different types of seaweed. That’s why I usually prefer calling these sea veggies rather than seaweed. They’re not all edible, but many of them are, and they each have a unique color and texture. There are hundreds, if not thousands, of different seaweed in the world’s oceans. This makes it a great make-ahead side dish that can fit into a weekly meal plan. Seaweed salad is best when given a chance for the flavors to meld.The dressing is redolent of nutty toasted sesame and ginger, which lend this salad that addictive flavor profile of a sushi restaurant-style seaweed salad.Using various sea vegetables such as wakame seaweed, konbu, and agar, this salad is naturally colorful and loaded with different textures and tastes.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |