Wakame salad with sesame oil and hot pepper goes well with tofu and fish dishes, as well as seafood and carpaccio.
You need:
50 g dried wakame or chukka
1 small red chili pepper (cut into thin slices) – as desired
1 tbsp. white sesame
For refueling:
1 tbsp. soy sauce
1 tbsp. vinegar or juice of half a lemon
1 tbsp. dry white wine – as desired
Sesame oil
Salt to taste
- Soak the wakame in water for 10-20 minutes. During this time, the brown shade of the dried seaweed will disappear and the wakame will acquire a glossy green color, increasing in volume by 5-10 times.
- Drain the liquid, discarding the seaweed in a colander*
- Mix in a separate bowl all the ingredients for the dressing (sauce)**
- Put the wakame in a bowl, add chopped pepper to it and dress the salad with the sauce.
- Serve the salad chilled, sprinkling it with sesame seeds.
*If you prefer crispy wakame – after soaking in water, pour boiling water over the seaweed and immediately immerse it again in cold water.
**Only vinegar or lemon juice and sesame oil can be successfully used to dress this salad.
Bon appetit!
