Best Wakame Recipes

WAKAME SEAWEED SALAD

Steps:

• Place the wakame in a large bowl and cover with the water, adding more if needed to keep wakame submerged. Soak until softened, about 10 minutes. Line a colander with a clean kitchen towel and have it standing by.
• Meanwhile, make the dressing. Whisk 1 1/2 tablespoons of the rice wine vinegar with the soy sauce, ginger, sugar, and 1/4 teaspoon of the salt in a small bowl. Whisk constantly while drizzling in the sesame oil to form an emulsion.
• When the wakame is hydrated, drain thoroughly through the prepared colander. Gather up the sides of the towel to form a pouch, then twist the towel to wring out additional water. Dry the large bowl and return the wakame to it. Top with the dressing and toss to coat. Cover and refrigerate until the seaweed is cold and the dressing has been absorbed, at least 30 minutes or up to overnight.
• When ready to serve, peel and dice the avocado into small cubes measuring between 1/4 and 1/2 of an inch. Toss in a small bowl with the remaining 1 1/2 teaspoons of rice wine vinegar and the remaining 1/2 teaspoon salt. Fold in the carrot and radishes, then fold this mixture gently into the wakame and serve.

EASY WAKAME BROWN RICE

Steps:

• Bring water, brown rice, butter, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until tender, 45 to 50 minutes.
• Soak wakame in 2 cups of water for 5 minutes; drain in a mesh strainer. Scoop rice into a bowl, and gently fold in wakame, avocado, and sesame seeds. Serve warm or cold.

CLEAN EATING WAKAME BROWN RICE SALAD WITH TOFU

Steps:

• Cook rice according to package directions; add carrot during last 5 minutes of cooking and mix.
• Meanwhile, soak mushrooms in a bowl with enough warm water to cover and let stand for 20 minutes. Drain and chop mushrooms.
• Transfer rice and carrots to a large mixing bowl. Add mushrooms, wakame and bell pepper. Combine well.
• In a small bowl, whisk together vinegar, agave nectar (or honey), soy sauce, ginger and oil.
• Pour sauce over rice mixture and toss to combine.
• Carefully stir in tofu.
• Refrigerate for 2-4 hours for best flavor. Can be kept in refrigerator for up to 4 days.

WAKAME OMELET

Steps:

• Reconstitute the wakame.
• Beat egg/egg yolks and add salt to taste and oil (or add it after heating pan. This way it avoids fire spitting).
• Heat pan.
• When pan is hot, pour in egg mixture.
• Put the wakame on top.
• Flip the egg over.
• Fold into omelet.

WAKAME SEAWEED AND OKRA SUNOMONO

Steps:

• Soak wakame in water until soft and salt is removed. Drain and cut into bite size pieces (about 3/4 to 1 inch by 3/4 to 1 inch). I usually do this with scissor.
• With a bit of salt, rub the okra to remove the fuzziness. Parboil okra for about 1 - 2 minutes in hot water. Plunge in chilled water to cool down quickly. Slice okra into 1/4 inch slices.
• Combine sugar, soy sauce, rice vinegar, water and salt in a small bowl. Place wakame, okra, and ginger in the bowl and combine well. Chill before serving.
• Best served immediately or within 6 hours.

GREEN SEA SALAD (KYURI TO WAKAME NO SU NO MONO)

Steps:

• Soak the dried wakamé in a bowl of warm water for 20-25 minutes.
• It should soften and expand.
• Rinse under cold water and pat dry.
• Remove any tough stems.
• Chop wakamé coarsely.
• In a small saucepan comine soy sauce, vinegar, and sugar and heat, stirring, until sugar melts.
• Chill.
• Peel the cucumber, if waxed.
• Slice in half lenghtwise (the long way) and slice into thin half-moons.
• Sprinkle with salt and let sit for a few minutes before gently squeezing the slices.
• Be sure that your wakamé and cucumber are well drained.
• Combine and pour dressing over and toss.
• Serve chilled or at room temperature.

TOFU SOUP RECIPE WITH WAKAME SEAWEED

Steps:

• Wash the leek and slice it thinly at an angle, creating a more interesting shape.
• Wash, peel and slice the carrot thinly at an angle. You can cut a couple of grooves along the side of the carrot before slicing. It produces a nice flower shape.
• Soak, wask and slice the mushrooms.
• Soak the wakame seaweed in water for a few minutes. Drain.
• Remove tofu carefully from the box. Cut into small cubes.
• Bring the soup stock to a boil in a pot.
• Add the leek, carrot and shiitake mushrooms.
• Bring soup back to a boil and simmer for 2 minutes.
• Add the wakame seaweed and tofu cubes.
• Stir in the salt and cook for 2-3 minutes.
• Remove from heat.
• Add the sesame oil and spring onions.
• Serve.

WAKAME

Steps:

• Place 1 ounce wakame (dried seaweed) in a medium bowl; cover with boiling water and let sit until softened, about 10 minutes. Drain seaweed, squeeze out excess water, and coarsely chop.

MISO SOUP WITH SUMMER SQUASH, TOFU AND WAKAME

Steps:

• Soak the wakame in 2 cups water for 10 minutes. Drain and set aside.
• To make the dashi, combine the kombu and filtered water in a medium saucepan and soak at room temperature for at least 2 hours and up to 10 hours. After soaking, heat the saucepan with the water and soaked kombu over low heat. Continue to heat until bubbles begin to form around the kombu, 7 to 10 minutes. Remove the kombu before the water comes to a boil. Save the kombu for future use.
• Bring the soaking water to a boil and then turn off the heat. Add the bonito flakes. Let stand for 2 minutes without stirring to steep the bonito flakes. Strain the dashi through a fine-mesh sieve or strainer lined with a thin kitchen towel, two layers of cheesecloth or paper towels. Do not press the bonito flakes while straining as it will cloud the dashi. You should have 3 1/2 to 4 cups of dashi. Use the finished dashi immediately, or cool completely and refrigerate up to 1 week.
• Return the dashi to the saucepan and bring to a boil over medium-high heat. Add the squash, adjust the heat to maintain a low simmer and continue cooking until the squash reaches the desired tenderness, 3 to 4 minutes. Add the wakame. If the dashi evaporates below 3 cups (710 milliliters), replenish with filtered water or additional dashi to bring it back up to 3 1/2 cups (840 milliliters). Carefully add the tofu and continue simmering just until heated through, about 1 minute.
• Meanwhile, place the miso in a small bowl. Ladle in about 1/4 cup (60 milliliters) of the hot dashi and stir until a loose paste is formed. Turn the heat off under the saucepan, add the miso mixture to the soup and mix well. Taste the soup and make adjustments as needed with additional miso or dashi. Divide the soup among bowls, making sure the ingredients are distributed evenly and attractively. Add a dash of shichimi togarashi for heat and garnish with the chives if desired and serve.

WAKAME SALAD

Steps:

• In a small saucepan, combine the dashi, soy sauce, rice vinegar, honey and mirin. Heat to dissolve the honey and mix the dressing well. Remove from heat and chill. Seed the cucumber with a spoon. Then cut the cuke into paper-thin slices. Put the slices in a bowl of cold water to cover; add salt. Soak for 20 minutes. In another bowl, soak the wakame in lukewarm water for 10 minutes. It will swell and become a rich, glossy green. Drain the water, then plunge the seaweed briefly into boiling water. Rinse immediately with cold water to intensify the color. Trim away any rough stems, then coarsely chop the wakame. Drain the cucumber slices and pat dry. Combine the cucumber and wakame, toss and portion out among 2-4 small bowls. Drizzle the chilled dressing over each portion and serve.

MISO SOUP WITH TOFU AND WAKAME

Steps:

• 1. Reconstitute the wakame be letting it sit in a small bowl of tap water for 15-20 minutes. Drain.
• 2. Heat the dashi over medium heat, then add the miso. Stir until miso is dissolved. DO NOT BOIL THE MISO. It shouldn't be cooked, just heated.
• 3. Add the tofu and wakame. Heat to a simmer and serve at once, garnished with the scallions.

CUCUMBER-AND-WAKAME SUNOMONO

Steps:

• Using a mandoline, thinly slice the cucumbers. Place the cucumbers in a colander over the sink, sprinkle with kosher salt, and mix together. Set aside for 10 to 15 minutes. Rinse well and squeeze the cucumbers dry. Cover the wakame with water and soak for 5 to 10 minutes. Rinse and squeeze dry. Combine the cucumber and wakame in a bowl, add the rice vinegar and sugar, and toss. Season to taste with sea salt and allow the salad to marinate for 20 minutes.

WAKAME (SEAWEED) SALAD

Steps:

• Combine all ingredients in an airtight container.
• Chill at least 6-8 hours.
• Enjoy!

SALAD OF ASIAN GREENS AND WAKAME SEAWEED

Steps:

• First, make the sesame mayonaise by combining the tahini, sesame oil, and soy sauce in a blender, then adding the rice wine vinegar to adjust to a mayonaise consistency.
• To make dressing, whisk all the ingredients together. Set aside.
• Place the Asian greens in a bowl. Lightly dress and toss. Place in a serving bowl, then place dressed wakame seaweed on top. Garnish with sesame mayonaise and toasted sesame seeds.

CUCUMBER AND WAKAME PICKLES (KYUURI TO WAKAME NO AMASUZUKE)

Steps:

• Combine marinade ingredients in a zipper bag or non-metal bowl and shake/ stir until sugar is dissolved.
• Cut cucumber into thick slices or small chunks. Place in marinade along with wakame.
• Refrigerate 2-3 hours or overnight. Pour off marinade to serve.
• NOTES: Marinade can be reused once, simply boil, let col, and add fresh veggies. Other veggies to try: turnips, carrots, radishes, daikon radishes.