Best Sesame Seaweed Salad Recipes

YELLOWFIN TUNA TARTARE YUZU-WASABI VINAIGRETTE AND SESAME SEAWEED SALAD

Steps:

• Combine the mustard, vegetable, and extra-virgin olive oils in a cup with a pour spout.
• In a mixing bowl, combine the wasabi, lemon juice, rice vinegar, Dijon mustard, yuzu kosho, and soy sauce, and whisk well. Slowly add the oils, whisking constantly to emulsify. Taste for seasoning, add salt, and set aside.
• Place tuna in a glass or stainless steel bowl. Add the shallots and chives, and toss gently to combine. Drizzle about half of the vinaigrette over the tuna, and mix well. Let the tartar sit for 2 minutes; taste for seasoning, and add more of the vinaigrette or salt, to taste. Leftover vinaigrette will keep, refrigerated, for 1 week.
• To serve: shape 1/6 of the tuna tartar into a disc and place it in the center of a serving plate. Arrange 3 dollops of seaweed salad around the disc and garnish with 3 potato slices. Top tuna with a small spoonful of caviar, if desired.
• Place the wakame in a mixing bowl, and soak it in tepid water for 20 to30 minutes. Remove from water, squeeze dry, and trim away the tough spine. Cut into thin strips, and place in a large mixing bowl.
• In a separate bowl, combine the vinegar, salt, sugar, and both oils. Pour the dressing over the wakame, add the chile peppers, and toss. Sprinkle with the sesame seeds.
• Preheat an oven to 350 degrees. Peel the potatoes, and using a mandolin for best results (you can thinly slice with a knife, but you will not get the criss-cross pattern which makes these potatoes unique), slice them thin in a criss-cross pattern with the zig-zag part of a mandolin. Lay the slices onto a non-stick sheet pan, not overlapping, and brush them with clarified butter. Bake until crisp, about 12 minutes.

SESAME SEAWEED SALAD

Steps:

• Rinse seaweed; soak in a bowl with water until softened, about 6 minutes. Drain seaweed; toss with 1 teaspoon of the sesame oil and ginger in a large bowl.
• Soak kale in a bowl with water to loosen dirt; rinse thoroughly. Chop kale into 1-inch strips.
• Heat 2 teaspoons of the sesame oil in a large skillet over medium heat. Add garlic; cook until fragrant, about 1 minute. Add seaweed mixture; cook until softened, about 1 minute more. Transfer seaweed mixture back to large bowl.
• Return skillet to heat; heat 1 tablespoon sesame oil. Add kale and liquid amino acid; toss to combine. Cover skillet and reduce heat to low. Cook until kale is just wilted, 5 to 10 minutes. Remove cover; cook and stir until excess moisture evaporates, about 1 minute more.
• Add kale to seaweed mixture; toss to combine. Garnish with toasted sesame seeds. Refrigerate until chilled, 10 to 20 minutes.

SESAME SEAWEED SALAD

Steps:

• Look through seaweeds for any small pebbles or debris and discard. Soak wakame and arame in separate bowls with cool water to cover generously until tender, 5 to 12 minutes for wakame and 9 to 10 minutes for arame. Drain well. Snip dulse into 2-in.-long pieces; don't soak.
• Toast sesame seeds in a large frying pan over medium heat, stirring often, until golden, 3 to 4 minutes. Pour into a bowl.
• Add 1 tablespoons oil to the pan with the garlic and onions; sauté over medium heat until softened, 1 minute. Remove from heat.
• Add seaweeds, remaining 1 tablespoons oil, and soy sauce. Toss gently to coat well and let stand until dulse is softened, 5 minutes. Mix in sesame seeds.
• Taste and add rice vinegar if you like. Serve warm or at room temperature.
• Note:.
• *Buy dried seaweed at natural foods stores and Asian markets.

SESAME SEAWEED SALAD

Steps:

• Rinse dried seaweed (a mixture is best), then soak it in at least 10 times its volume of water until tender, about 5 minutes.
• Drain, and gently squeeze to remove excess water. Pick through the seaweed, discard any hard bits (there might not be any) and roughly chop it with scissors if the pieces are large. Toss with sesame oil, soy sauce and mirin (or sugar).
• Garnish with toasted sesame seeds if you like.

SESAME-CRUSTED CHICKEN PAILLARDS WITH SEAWEED SALAD

Steps:

• Combine the rice vinegar, sugar, and chile in a small saucepan and cook over medium heat until the sugar is dissolved, about 3 minutes. Remove the chile and discard. Stir in soy sauce and set aside to cool.
• Cover the dried wakame with warm water in a medium bowl and soak for 5 minutes. Drain, squeeze dry, and set aside in a medium serving bowl.
• Scoop out the seeds from each cucumber half with a small spoon and slice each cucumber half thinly. Sprinkle the salt over the sliced cucumbers and gently knead with your hands until the cucumber slices release their water, about 3 minutes. Transfer the to a clean kitchen towel, wrap the towel around the cucumbers, and squeeze out as much water as possible. Add to the bowl with the wakame.
• Add the radishes, cilantro, and scallions to the wakame and cucumbers. Add half the rice vinegar mixture and 2 tablespoons of the sesame seeds. Toss to combine, and refrigerate until serving.
• Light a grill for direct high heat, about 500°F.
• Coat the chicken breast halves with the sesame oil and the remaining 6 tablespoons sesame seeds. Place one of the breast halves on a large sheet of plastic wrap, season it with salt and pepper, top with another sheet of plastic wrap, and pound until uniformly 1/16 inch thick and the approximate diameter of a dinner plate. Set aside. Repeat with the remaining breast halves, using fresh sheets of plastic for each one.
• Brush the grill grate and coat liberally with oil. Remove the plastic wrap from one side of 2 of the flattened breasts and place them on the grill so that they are spread out flat. The easiest way to do this is to support it from the plastic-wrapped side with your open hand and flip it onto the grill. Immediately lift off the sheets of plastic wrap. Grill until the chicken looks opaque at the edge, about 30 seconds. Flip with a spatula and grill 15 seconds on the other side. Remove to a platter, cover to keep warm, and repeat with the other 2 chicken breast halves.
• Serve each paillard spread out flat on a dinner plate; it should nearly cover the entire serving surface of the plate. Drizzle the remaining rice vinegar mixture over the paillards, and place a large mound of seaweed salad in the center of each one.

SESAME SEAWEED SALAD

Steps:

• Place the wakame in a mixing bowl, and soak it in tepid water for 5 minutes. Remove from water, squeeze dry, and trim away the tough spine. Cut into thin strips, and place in a large mixing bowl. In a separate bowl, combine the vinegar, salt, sugar, and both oils. Pour the dressing over the wakame, add the chile peppers, and toss. Sprinkle with the sesame seeds.