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Seaweed is still an exotic ingredient in Polish cuisine, and not very popular one. In Japan, it is one of the basic vegetables and a perfect example of superfood. Wakame is a source of folic acid, calcium, iron, magnesium and group B vitamins, and as such – an important dietary component, especially for pregnant women. There is a chance that the easiness of the recipe will encourage many of you to add it to your menu. Our suggestion, goma wakame, is a delicious light salad. This sweet and sour dish is usually served as amuse-bouche to boost appetite. It has high fibre, macroelement and vitamin content.
• 25 g dried wakame
• warm water
• 2 teaspoonfuls sesame seeds roasted on the pan
• 1.5 tablespoonful sesame oil
• 3 tablespoons rice vinegar
• 2 tablespoonfuls soy sauce
• 1 teaspoonful honey
• a pinch of salt
• 1 tablespoonful chopped leek
Put the seaweed on the sieve and rinse under running water to remove excess salt. Put in a bowl, add warm water slightly above the level of the seaweed and leave to swell for about 10 minutes – it should be swollen, shiny but still al dente. Drain the seaweed, remove excess water and cut into smaller pieces.
Mix sesame oil, rice oil, soy sauce, honey and a pinch of salt in a bowl. Add the algae and stir thoroughly. Put the salad aside for about half an hour to blend. Before serving, sprinkle it with the dry-roasted sesame seeds and very finely chopped white part of leek.
The salad is excellent as a starter, a healthy lunch snack or a side for Japanese meals.
SMACZNEGO! ITADAKIMASU! いただきます!
