Alright alright.. I admit it. I'm a f#cking JUNKIE, not just any junkie but a SEAWEED junkie! I guess all of you know the seaweed salad you can order in just about any Japanese restaurants or take-away. The thing is, the one they sell there is 90% of the time not even a freshly made seaweed salad, they buy their seaweed salad just straight away from the Asian supermarket from the FREEZE-department :| I know.. SHOCKING right?! It's loaded with sugar and E-numbers, not a really healthy portion of weed eh?! Therefore I always like to make my own seaweed salad, It's really super super EASY to make and even much more tastier too! My friends even ask me if I can make this salad whenever I'm throwing my dinner parties! EVEN when I'm not doing Asian cuisine! I'm just sayin' ..
Scroll down for the recipe or click HERE.
What do you need for 2-3 persons as a side dish
- 2 hands of dried seaweed
- cold water
- 2 spoons of Japanese Mirin
- 3 spoons of Soy sauce (I use Kikkoman)
- 1 1/2 spoon of Sesame oil
- 1 lemon
What do I do?
Put the dried seaweed in a big bowl, and add cold water to it, the seaweed will soak up all the water so be generous with the water! Meanwhile you can start making the dressing, mix the soysauce, mirin, lemon juice and sesame-oil in a separate bowl, add the sesameseeds and some finely chopped red pepper (Only if you like it spicy..You know me..I like to spice up ANY dish). Drain the seaweed after 10 -15 minutes and pour the dressing all over the seaweed and mix everything well.
TADAAA!! you're done! really.. this is it! Enjoy!
* you can also add some cucumber and some finely chopped iceberg lettuce to it to make the salad bigger but lighter in taste!
Besides that this dish is super delish it's super super healthy too, there are some great things you should know of seaweed. Go check out my seaweed tab HERE to learn more about this great healthy 'weed'.
I am Eva Lia and I am the founder of The Cookteaser - a food blog and whole food catering/event business based in Amsterdam.
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I love to work with new ingredients and I see it as a great challenge to make it a delish dish!
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