Refreshing Octopus and Wakame Salad

When I tried making a salad with ingredients in my freezer, I ended up with a seafood salad! It tasted great anyway, so I uploaded the recipe.Since the crab sticks and shirasu already contain an ample amount of salt, don't pour too much ponzu. Recipe by uzu1118

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.

I love this salad!

I made a variation of this side dish with Mixed Komatsuna and Boiled Eggusing bean sprouts and wakame seaweed. It's an inexpensive recipe that you can make with ingredients you have on hand.Try adding some thinly sliced carrots for color. Mix the carrot with the bean sprout on the same plate and microwave. Instead of mixing everything together, leave some things to put on top as accents to make it look more appetizing. When you have lots of toppings, add some extra seasoning. For 3 to 4 servings. Recipe by miyuki12

This is a old favorite side dish at my parents' house. We have it a lot alongside rich or spicy dishes like curry rice and gyoza dumplings or oily foods.Use silken or firm tofu, whichever you prefer. If you leave the tofu in water for a while the beany smell will lessen, making it easier to eat. You can use green shiso dressing instead of ponzu sauce. In the summer, some cubed tomato is a delicious addition. Please adjust the amount of ponzu sauce depending on the size of the tofu block. Recipe by cureo

I made it to replace a school lunch (it was bang bang chicken) for my daughter, since she's allergic to sesame seeds.I made it light since the main dish was pepper steak.It's easy, tasty, economical and goes well with any type of dish.Drain the water off very well!!In Step 2, the easy way to drain the cucumber is to pour out the water from the plastic bag opening.Pat dry the bean sprouts and wakame in Step 4 after drain them in a strainer.Drain the canned chicken tender in Step 5 by securing the meat with the lid and pouring out the liquid by tilting the can. Recipe by Shishi88

Using precooked octopus tentacles for LP foods, you can make a quick and easy octopus salad.

I wanted to make a light and refreshing salad!Use plenty of shiso leaves. For 2 servings. Recipe by Teroron

Sanbaizu 三杯酢 literally means “3 cup vinegar”. In general, it’s known as a type of sweet sour dressing in Japan.

The added mayo makes this an easy to eat salad for the kids.Make sure to squeeze out the moisture from the wakame seaweed and the onion at Step 1 in order to prevent the salad from getting watery. The sesame oil and sugar in the dressing make this salad easy to eat even for kids, who normally don't like raw onion. If you are serving this to adults only, add a little ra-yu spicy sesame oil or mustard. For 4 servings. Recipe by LaLaHappy1

When I used the leftover sauce from making Bibimbap Soumen, it turned into a Korean-style salad.It's even more delicious topped with shredded chili pepper and toasted sesame seeds.Be sure to drain excess water from the wakame and vegetables.If you don't have any mentsuyu, substitute with 1 tablespoon soy sauce with a small amount of sugar.If the Japanese leek is spicy, soak it in water for 10 minutes to reduce the harshness. Recipe by Nanamama

I made this with things I already had in the refrigerator when I thought I needed one more item for dinner.Adjust the amount of vegetables you use to your liking. The vegetables are very hot just out of the microwave, so be careful. If you're having this as a hot salad, warm the bowl over hot water for a while, it will be even hotter and nicer. Please adjust the microwaving time according to your liking. For 2-3 servings. Recipe by John Lee Cooker

Serving suggestionFried plantain(tostones) and mofongo..

Another dish from my childhood. I remember having this by the river on picnic days with the family.

This was one of the top 5 delicious meals I had on my holiday at Naples. I wanted to eat something that was similar.I think it tastes better if you don't chill too long. The key to a better taste is the lemon and the extra virgin olive oil, so use whatever you like! Recipe by JessieMom

Eating freshly prepared octopus is a real treat. Very tender!

My neighbor gave me a load of cabbage and I wanted to make it into a refreshing salad, so I came up with this recipe.Be sure to soak the chopped cabbage in water to crisp it up. Recipe by Akoyu

In my garden, I harvested tons of cucumbers and tomatoes! Although I use them daily in salads and salt-cure them, I got bored of the same prep. Adding wakame seaweed makes this super tasty! A bit of ham also makes this even tastier.-I used Ninben's 3x concentrate mentsuyu.-This is also good with okra!-Adding perilla leaves and myoga ginger give this an adult taste!-Squeeze out excess water from the reconstituted wakame seaweed.-Blending right before serving gives the cucumbers a succulent bite. On the other hand, if you let it sit, the flavors will blend well (although it will become watery). Prepare it as you like! Recipe by moj

When I was busy I made this quickly and had it as an appetizer.If the lettuce strips are too big, it will be difficult to eat, so shred finely. Mix well so there are no mustard lumps. Recipe by putimiko

My goal was to find an appetizer that satisfies an adult palate. So I mixed the watercress and wasabi that I like, (which I think have grown-up tastes) and combined them together.When mixing in soft textured ingredients such as avocado, it's best to add them with a wooden spoon. If you mix the watercress early, it bruises and does not look appealing. Place it on the top of the salad and mix it when you start eating. Recipe by Setsubunhijiki

I got some wakame as a gift, so I wanted to come up with something to use them up.My entire family loved this.This is a great way to use up wakame.You can also use tuna or ham instead of chicken ham.This is incredibly easy to make, so why don't you try tossing some homemade chicken ham! Recipe by Kumarie

The cucumbers are freshly harvested this morning!

When I was pregnant with my second daughter I was having trouble with loss of appetite during the summer and came up with this recipe. It's still a family favorite.Please use canned tuna in oil.The oil from the can will prevent the noodles from sticking, even if you don't eat this dish right away.If you don't have canned tuna in oil, add about 1 tablespoon of mayonnaise at Step 3 for a different yet still delicious flavor. Recipe by kurukurumin

あと一品に。簡単です♪いつの間にかつくれぽ5000件に！野菜レシピ本にも掲載させていただきました。皆さんありがとう！

I came up with this healthy and easy recipe that is packed with nutrients.You can substitute any boiled beans in place of the mixed beans. Adjust the amount of yuzu pepper paste to taste. Recipe by caramel-cookie

fresh summer salad thats so easy to make!

I used to add honey to gochujang sauce, but when I tried adding mirin, it was delicious!This is a gochujang sauce that brings out the good characteristics of vinegar without being too sharp.If you chill all the ingredients (before combining the vegetables and sauce) before serving, the dish will be more delicious.You can also use any vegetables you have at hand such as daikon radish and bok choy.If you like a kick of spice, you can add ra-yu spicy chili sesame oil to the sauce. Recipe by Kunsuke

Help balance thyroid hormone and very rich in minerals.

Japanese seaweed salad with sesame and miso dressing is a quick and very refreshing recipe which is perfect to eat during the hot summer weather. I will share with you two different ways to prepare this salad. One with Japanese mustard greens (mizuna); and one with cucumber, red leaf lettuce and tomato.35 years ago in Japan, I was introduced to the Japanese seaweed salad(Kaisou Sarada in Japanese) and fell in love with this dish. An authentic Japanese seaweed salad is not the same as those you get in the Japanese restaurant in the State. If you’ve ever had it, it actually tastes so much better.Video instruction: youtu.be/6XfgAMoe_Gs