Recipe for Wakame, Arugula, and Sesame Salad
This wakame, arugula, and sesame salad is a light and refreshing recipe inspired by Japanese cuisine. The rehydrated wakame adds a delicate, salty texture that is perfectly balanced by the slightly peppery arugula and crunchy sesame seeds. Seasoned with soy sauce and sesame oil, it can be enjoyed as a starter or as an accompaniment to a Japanese meal.
- Author
- iRASSHAi
- Servings
- 4
- Category
Salted
- Kitchen
- Japanese
Ingredients
- 1 handful of dried wakame
- 2 large handfuls of arugula
- 1 tablespoon sesame seeds (white or black, or both)
- 1 teaspoon toasted sesame oil
- 2 tablespoons soy sauce (or tamari)
- 1 tablespoon rice vinegar
- 1 teaspoon sugar or maple syrup
- 1 teaspoon sesame oil
- (optional) 1/2 teaspoon of fresh grated ginger
Directions
- Soak the wakame in cold water for 5 to 10 minutes. Drain thoroughly and squeeze gently to remove excess water.
- In a small bowl, mix together the soy sauce, rice vinegar, sugar (or syrup), sesame oil, and ginger, if using.
- In a salad bowl, combine the arugula and wakame. Pour in the dressing and toss gently.
- Lightly toast the sesame seeds in a dry skillet, then sprinkle them over the salad. Add a drizzle of sesame oil just before serving.
