Wakame seaweed salad

Name: Wakame seaweed salad
Yield: 4 servings
Cuisine: American
Ingredients: 20 grams dried wakame seaweed; 2 tbsp rice vinegar; 3 tbsp light soy sauce; 1 tbsp sesame oil; 1 1/4 tbsp sugar; 1 tsp grated ginger (2-3cm); 2 clove grated garlic; 2 tsp sesame seeds; 1 packet Dashi (optional, depends on how fishy your seaweed is); 1 tsp starch; 1 tbsp cold water

jumano82 @cook_3463981

Olomouc, Czech Republic

I looked everywhere but couldn't really find a recipe to the exact Wakame salad served in Japanese restaurants and especially those specializing in Sushi. So, I did my best to replicate it. It took me two approches of trial and error but I think I got it right.

jumano82 @cook_3463981

Olomouc, Czech Republic

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Ingredients

4 servings

20 gramsdried wakame seaweed
2 tbsprice vinegar
3 tbsplight soy sauce
1 tbspsesame oil
1 1/4 tbspsugar
1 tspgrated ginger (2-3cm)
2 clovegrated garlic
2 tspsesame seeds
1packet Dashi (optional, depends on how fishy your seaweed is)
1 tspstarch
1 tbspcold water

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Steps

1

Properly rinse seaweed several times, dunk it in boiling water for a few seconds and rinse again.
2

Grate garlic and ginger and mix all ingredients for dressing (use mortar for a better blend)
3

Pour dressing over seaweed in a pot and simmer on gentle heat for one minute
4

Depending on used seaweed, add sugar / vinegar / soy sauce to taste. For wakame, quantities provided here should be enough, but when I used another, thicker spaghetti-like seaweed, I needed to add 1 tbsp of each and a packet of Dashi (japanese fish stock with glutamane) to get the taste right
5

To thicken sauce, dissolve one teaspoon starch in one tablespoon of COLD water and add to boiling dish. Immediately take off the heat, whisk thoroughly and bring to one more quick boil. Keep whisking during this procedure.
6

Let cool down to room temperature, place in a jar and refrigerate. For better taste let soak for several days
7

Garnish with sesame seeds and sesame oil and serve at room temperature.