Experience the refreshing and authentic Hiyashi Wakame Seaweed Salad! As someone who values simplicity and flavor, I’m thrilled to share this recipe with you. This salad combines the goodness of wakame seaweed with a sweet, tangy, and slightly spicy dressing, offering a delightful and healthy addition to my meals.
Table of Contents
Why I Love This Recipe
This Japanese-inspired Hiyashi Wakame Seaweed Salad is a chilled side dish that embodies simplicity and healthiness. Crafted right in my own kitchen and made with a mix of dried seaweed, freshly grated ginger, sweetener, soy sauce, rice vinegar, and a touch of togarashi, it’s a refreshing and nutritious choice for me that can pair with many of my favorite Japanese meals!
This salad’s flavors are a delightful blend of umami and freshness, making it suitable for a light appetizer, a satisfying side, or even as a vibrant addition to your seafood-centered meal. Just like in my Japanese Cucumber Salad and Tako Su, it’s an easy and delicious way to embrace the simplicity of Japanese cuisine while savoring a healthy, preservative-free option. Give it a try and discover the joy of Hiyashi Wakame Seaweed Salad!
Ingredients
Ingredients
- Dried Seaweed – mix of Dried Seaweed that comes in a bag. Found at Japanese grocery stores.
- Ginger– freshly grated ginger.
- Sweetener – use your preferred sweetener.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Rice Vinegar – Rice Vinegar distilled from rice used in Asian cuisine. Can sub with distilled white vinegar.
- Salt – sea salt preferred.
- Togarashi (red pepper) – Togarashi Japanese chili pepper blend found in most Asian or Japanese supermarkets. A good alternative would be cayenne pepper or red pepper.
- Toasted Sesame Seeds – optional garnish.
🥗 Seaweed Note
It’s best to use a seaweed pack that contains Wakame, Agar, Suginori (known as ogo in Hawaiian), Tsuomata, and Mafunori. However, packs with just wakame and agar will also work well.
Directions
Step 1 Begin by rehydrating the dried seaweed mix in water for 5 minutes. Drain the water, squeeze out excess moisture, and place the seaweed in a serving bowl. Keep it refrigerated and covered until serving.
Step 2 Prepare the dressing by combining freshly grated ginger, sweetener, soy sauce, rice vinegar, salt, togarashi, and toasted sesame seeds.
🥄 Dissolving Sweetener Pro Tip
To help your sweetener dissolve faster, gently warm your rice vinegar in the microwave, and then mix it with the sweetener before combining it with the remaining dressing ingredients.
Step 3 When ready to serve, mix the dressing well and pour it over the seaweed salad.
📄 Serving Note
Best enjoyed when served chilled.
Paring Recommendations
This seaweed salad is a perfect complement to a Japanese-style seafood-centered meal. To begin your dining experience, consider starting with a bowl of classic Clam Miso Soup, which sets the stage for a delightful seafood feast. For your main course, savor the flavors of Yellowtail Carpaccio Sashimi alongside a comforting bowl of your preferred rice. Alternatively, you can elevate your meal by pairing the salad with Hawaiian Style Ahi Poke served over a bowl of rice, creating a delectable and satisfying poke bowl.
Frequently Asked Questions
Can I adjust the level of spiciness in the dressing?
Absolutely! If you want it spicier, simply add more togarashi to the dressing. Conversely, if you prefer a milder taste, use less togarashi.
Are there any specific health benefits associated with eating seaweed?
Certainly! Seaweed offers several specific health benefits when incorporated into your diet. It is a rich source of essential vitamins, including vitamin K and B, which play vital roles in various bodily functions. Additionally, seaweed is packed with essential minerals like zinc and iron, contributing to overall health. Its antioxidant content helps combat free radicals, supporting your body's defense against oxidative stress. Moreover, including seaweed in your diet may promote healthier skin and hair, contributing to a youthful and radiant appearance.
Can I make this salad in advance for a special occasion, or is it best served fresh?
Certainly! To do so, simply prepare all the salad ingredients and keep the dressing separately. When you're ready to serve, mix the dressing well and drizzle it over the salad.
Storage Tips
To store leftovers, keep the dressed seaweed salad in an airtight container, maintaining freshness for about 3-5 days. If the dressing is stored separately, it can be refrigerated in an airtight container for 14-21 days.
Other Recipes You Might Like
Watch How To Make It
Hiyashi Wakame Seaweed Salad
Ingredients
- 1/4 Cup Seaweed Mix
- 1/8 inch Ginger optional
- 2 tbs Sweetener your preferred sweetener
- 2 tbs Soy Sauce
- 1 tbs Rice Vinegar can substitute with distilled white vinegar
- 1/8 tbs Salt
- 1/8 tbs Togarashi can substitute with ground red pepper
- 1/4 tbs Toasted Sesame Seed
Instructions
- Gather all the ingredients.
- Place dried seaweed mix into a bowl with water. Re-hydration should take around 5 minutes.
- Grate ginger with a grater.
- In a mixing bowl, combine the grated ginger, sweetener, soy sauce, rice vinegar, salt, togarashi and toasted sesame seeds.
- After seaweed mix is re-hydrated, squeeze out excess water from Seaweed Mix, transfer to serving bowl and keep refrigerated until ready to serve. Before serving, mix dressing very well and drizzle on top of seaweed.
Nutrition
*Values Based Per Serving
