0 from 3 votes
Wakame Salad (Japanese Seaweed Salad) with Cucumber
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Prep Time
10 mins
Additional Time
20 mins
Total Time
30 mins
Servings: 4
Course:
Side Dish , Salad
Cuisine:
Japanese
Ingredients
Wakame Salad
- 5 g dried wakame seaweed approx 1 tbsp per 5g
- 150 g silken tofu
- 50 g Japanese or Persian cucumber thinly sliced
- 5 mini tomatoes halved
- bonito flakes (katsuobushi) optional - omit for plant-based diets
Wakame Salad Dressing
- 1 tbsp dashi stock or water
- 1 tbsp rice vinegar
- 1 ½ tbsp soy sauce
- ¼ tsp sugar
- 1 tbsp toasted sesame oil
- 1 tsp ginger paste
- ½ tsp ground sesame seeds
Instructions
- Soak 5 g dried wakame seaweed in a bowl of warm water according to the instructions on the packaging. (This usually takes 5-10 mins).
- Wrap 150 g silken tofu in kitchen paper and microwave it for 1 minute 30 seconds at 600W. Allow it to cool slightly before cutting it into bitesize cubes.
- Mix the dressing ingredients (1 tbsp dashi stock, 1 tbsp rice vinegar, 1 ½ tbsp soy sauce, ¼ tsp sugar, 1 tbsp toasted sesame oil, 1 tsp ginger paste and ½ tsp ground sesame seeds) in a small bowl or jug.
- Drain the water from the wakame and squeeze it thoroughly to remove any excess water. Add it to a large mixing bowl along with 50 g Japanese or Persian cucumber, 5 mini tomatoes and cubed tofu. Add the dressing and mix until well distributed. (Mix gently to avoid breaking the tofu too much. Alternatively, mix without the tofu and add it at the end.)Cover the bowl and chill in the fridge for 20-30 minutes before serving.
- Divide into serving bowls, sprinkle with bonito flakes and enjoy!
Cup of Yum
Notes
- Best eaten on the same day.