Wakame Salad - Third Iteration
Today, I made another trip to look for seaweed for my salad . . .
WHOLE FOODS MARKET FTW!!!!!!!
They had some in the refrigerated section, called "Mixed Sea Vegetables," and it is AWESOME!!!!!
Whoo HOO!!!!!!!
I made a third batch of dressing . . . this one still a bit different:
1 part* shoyu
1 part sesame oil
1 part red pepper flakes
2 parts mirin
4 parts rice vinegar
2 parts roasted sesame seeds
2 parts sugar
Soak the seaweed to remove the salt (I soaked it for more than an hour, although probably a shorter time would be fine). Mix the dressing ingredients together until the sugar dissolves, and then toss it with the seaweed; chill before serving.
*In the batch I made, two parts was equal to one tablespoon; this was plenty of dressing for about half the pack of seaweed.
This batch came out pretty spicy; I think I might cut back on the red pepper flakes. Tomorrow, I'll probably try a fourth batch . . . I bought some wakame salad from my Japanese restaurant today, so I can do a taste comparison between the two. (I won't have time to do it tonight; I'm on my way to my watercolor course in a few minutes). My initial feeling, though, is that my version is yummier than the one from the restaurant - I think they put dashi in theirs, which isn't bad, but I'm thinking I prefer it without. I'll do more experimentation, though. Also, I'm pretty sure that the restaurant version contains dyes - that stuff is almost neon green; I don't think those colors came from nature. :D
So . . . YAY! I'm getting there! I think that soon I will have discovered the recipe for the perfect wakame salad! :D It will make a good photographic subject, too, I think - this stuff is really pretty. It's not neon green, but it's got several different shades of green and brown seaweed, plus some stuff that's clear, and something red. Mostly, though, it's DELICIOUS. :)
WHOLE FOODS MARKET FTW!!!!!!!
They had some in the refrigerated section, called "Mixed Sea Vegetables," and it is AWESOME!!!!!
Whoo HOO!!!!!!!
I made a third batch of dressing . . . this one still a bit different:
1 part* shoyu
1 part sesame oil
1 part red pepper flakes
2 parts mirin
4 parts rice vinegar
2 parts roasted sesame seeds
2 parts sugar
Soak the seaweed to remove the salt (I soaked it for more than an hour, although probably a shorter time would be fine). Mix the dressing ingredients together until the sugar dissolves, and then toss it with the seaweed; chill before serving.
*In the batch I made, two parts was equal to one tablespoon; this was plenty of dressing for about half the pack of seaweed.
This batch came out pretty spicy; I think I might cut back on the red pepper flakes. Tomorrow, I'll probably try a fourth batch . . . I bought some wakame salad from my Japanese restaurant today, so I can do a taste comparison between the two. (I won't have time to do it tonight; I'm on my way to my watercolor course in a few minutes). My initial feeling, though, is that my version is yummier than the one from the restaurant - I think they put dashi in theirs, which isn't bad, but I'm thinking I prefer it without. I'll do more experimentation, though. Also, I'm pretty sure that the restaurant version contains dyes - that stuff is almost neon green; I don't think those colors came from nature. :D
So . . . YAY! I'm getting there! I think that soon I will have discovered the recipe for the perfect wakame salad! :D It will make a good photographic subject, too, I think - this stuff is really pretty. It's not neon green, but it's got several different shades of green and brown seaweed, plus some stuff that's clear, and something red. Mostly, though, it's DELICIOUS. :)