Japanese Seaweed Salad
Total time: 15 minutes
5.4 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
15g - Algae, "Wakame", dried
15g - Algae, "Hijiki", dried
1 tb - Sauce, soy, reduced salt
1 tb - Mirin
1 tb - Sugar, brown
8g - Seeds, sesame seeds, whole, roasted and toasted
1 tb - Oil, sesame
1 tsp - Vinegar, rice
1 tb - Ginger root, raw, juiced
10g - Peppers, hot chili, red, finely chopped
1 pinch - Salt, sea
Mixing bowl, Chopping board, Knife
1. Place the dried seaweed in a bowl with warm water, cover and let it soak for about 10 mins.
2. Drain the seaweeds and rinse them thoroughly. Drain and cut it into bite-size pieces. Set aside.
3. Combine reduced salt soy sauce, mirin, brown sugar, roasted sesame seed, sesame oil, rice vinegar, ginger juice, and red chilli in a bowl. Stir well until sugar dissolves and season with a pinch of salt.
4. Add the rehydrated seaweed to the bowl with the dressing, toss to coat evenly. Serve.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 100g