Japanese Wakame Salad

Ingredients

• 10 g Dehydrated wakame (Rehydrated in 200 ml cold water)
• 1 tablespoon White sesame seeds (Toast over low heat)
• 20 g Fresh ginger (Peeled, sliced 1 mm then cut into brunoise)
• 1 small Garlic clove (Finely chopped)
• 2 tablespoons Soy sauce (Gluten‑free tamari if needed)
• 1 tablespoon Rice vinegar
• 1 teaspoon Mirin (Sweet, adds roundness)
• 1 teaspoon Sesame oil (Toasted aroma)
• ½ teaspoon Nanami togarashi (Blend of chili, sesame, aonori, Japanese pepper)
• 1 pinch Black pepper (To taste)
• 2 leaves Shiso leaves (or small branch of perilla) (Sliced into rounds)

Instructions

1. Rehydrating the wakame

   Place the dehydrated wakame in a bowl of cold water and let soak for 10 minutes. Drain and gently press to remove excess water.

   Time: PT10M

2. Toasting the sesame seeds

   Heat a pan over low heat, add the white sesame seeds and stir constantly for 2 minutes until lightly golden. Set aside.

   Time: PT2M

3. Preparing the shiso

   Wash the shiso leaves, dry them and cut into thin rounds.

   Time: PT1M

4. Chopping the garlic

   Peel the small garlic clove and finely chop it.

   Time: PT1M

5. Cutting the ginger into brunoise

   Peel the ginger, slice into about 1 mm thick strips, then cut into small dice (brunoise).

   Time: PT3M

6. Preparing the dressing

   In the mixing bowl, add soy sauce, rice vinegar, mirin, black pepper, then incorporate the sesame oil. Whisk lightly until homogeneous.

   Time: PT2M

7. Mixing the wakame with the dressing

   Add the drained wakame to the bowl containing the dressing, incorporate the ginger brunoise, chopped garlic and shiso. Mix gently to coat well.

   Time: PT1M

8. Plating and finishing

   Divide the salad into bowls or plates, sprinkle with toasted sesame seeds, shiso slices and dust with nanami togarashi.

   Time: PT1M

Nutrition Facts

Calories

80

Protein

4 g

Carbohydrates

10 g

Fat

3 g

Fiber

2 g

Ingredient Substitutions

• Instead of Dehydrated wakame: Kombu seaweed (different texture)
• Instead of White sesame seeds: Black sesame seeds
• Instead of Fresh ginger: Ground ginger (less fresh)
• Instead of Garlic clove: Garlic powder (1 g)
• Instead of Soy sauce: Light soy sauce, Tamari
• Instead of Rice vinegar: Mild apple cider vinegar
• Instead of Mirin: Sake + sugar
• Instead of Sesame oil: Walnut oil
• Instead of Nanami togarashi: Espelette pepper + sesame
• Instead of Black pepper: White pepper
• Instead of Shiso leaves (or small branch of perilla): Mint leaves

Equipment Needed

• Mixing bowl
• Small pan or saucepan
• Chef's knife
• Cutting board
• Measuring spoon (tablespoons and teaspoons)
• Spoon or whisk
• Small serving bowls (optional)

Critical Steps — Do Not Skip

• Rehydrating the wakame (do not exceed 10 minutes)
• Toasting the sesame seeds (avoid burning)
• Cutting the ginger into a fine brunoise for uniform texture

Chef Tips from the Video

• Use high‑quality wakame, preferably organic, for optimal texture.
• For a stronger flavor, add a few extra drops of toasted sesame oil just before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days.

Freezer: Not recommended, the wakame texture deteriorates.

Room temperature: Consume within 2 hours if kept at room temperature.

Make-Ahead Tips

• Prepare the dressing the day before and keep it refrigerated.
• Rehydrate the wakame in advance and keep it chilled, draining just before serving.