Wakame seaweed salad recipe

Name: Recette salade d'algue wakame
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 30g de wakamé séché; 100g de roquette fraîche; 2 cuillères à soupe de graines de sésame grillées; 2 cuillères à soupe de sauce soja; 1 cuillère à soupe de vinaigre de riz; 1 cuillère à soupe d'huile de sésame; 1 cuillère à café de sucre; 1/2 cuillère à café de gingembre frais râpé (facultatif)

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Portion

Preparation time

10 minutes

This wakame, sesame and arugula salad evokes the freshness and simplicity of Japanese cuisine. The combination of rehydrated wakame, peppery arugula and toasted sesame seeds makes a delicious and nutritious blend, perfect for a light starter or side dish. The vinaigrette, subtly balanced between soy sauce, rice vinegar and sesame oil, enhances this salad with an irresistible touch of umami. Quick and easy to prepare, this recipe is ideal for those looking to add a Japanese touch to their daily table.

Ingredients

30g of dried wakame
100g fresh arugula
2 tablespoons toasted sesame seeds
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon sugar
1/2 teaspoon grated fresh ginger (optional)

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Instructions

Soak dried wakame seaweed in a bowl of cold water for around 5-10 minutes. Drain well and cut into pieces if necessary.
In a small bowl, combine soy sauce, rice vinegar, sesame oil, sugar and grated fresh ginger. Stir well until the sugar has dissolved.
In a large salad bowl, combine the arugula, rehydrated wakame and toasted sesame seeds.
Pour the dressing over the salad and toss gently to coat all the ingredients.
Serve!

Recipe notes

Wakame is an edible seaweed much prized in Japanese cuisine. It is often used in soups, salads and rice dishes. Native to the cold waters off the coasts of Japan, Korea and China, wakame is prized for its slightly crunchy texture and mild, iodized taste. As well as being tasty, wakame is rich in nutrients: it's an excellent source of vitamins (A, C, E, K), minerals (calcium, magnesium, iron) and dietary fiber.

Wakame's ability to thrive in a variety of marine conditions has led to its dispersal to various parts of the world, sometimes even invasively. For example, wakame was accidentally introduced to the coasts of California and Europe, where it quickly became naturalized.

In addition to its culinary qualities, wakame has traditionally been used in Asian medicine for its health benefits, including detoxification, reducing hypertension and improving skin health. Regular consumption is also associated with weight management benefits, thanks to its low calorie content and ability to promote satiety.

Tokushima wakame seaweed pieces ⋅ Awaichiba ⋅ 17g

Tokushima wakame seaweed pieces ⋅ Tokushima Gyoren ⋅ 18g

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